Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup is a creamy, comforting soup that combines tender chicken, hearty potatoes, and mixed vegetables in a rich, savory broth. Perfect for an easy and satisfying meal, it uses a slow cooker to develop deep flavors while allowing for hands-off cooking.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Soup Base
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes (cubed)
- 16 ounces mixed vegetables (frozen)
Instructions
- Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and ensure easy cleanup.
- Make milk-flour mixture: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, salt, and pepper until smooth.
- Boil water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan over medium-high heat.
- Dissolve bouillon: Add chicken bouillon paste to the boiling water and whisk until fully dissolved, creating a flavorful broth base.
- Add milk mixture: Pour the milk and flour mixture into the saucepan, whisking continuously to combine and prevent lumps.
- Thicken sauce: Cook over medium heat, whisking frequently, until the sauce thickens, about 3 minutes. Once thickened, remove from heat.
- Add main ingredients: Place the cubed chicken breasts, red potatoes, and frozen mixed vegetables into the prepared slow cooker.
- Combine soup: Pour the thickened broth mixture over the ingredients in the slow cooker and stir well to combine all components evenly.
- Cook soup: Cover and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally to ensure even cooking. The soup is ready when the chicken is fully cooked and potatoes are tender.
- Thicken sauce further: In the last 30 minutes of cooking, leave the slow cooker lid slightly ajar to allow excess liquid to escape and the sauce to thicken.
- Serve: Once cooked and thickened to your liking, serve the soup warm for a hearty and satisfying meal.
Notes
- For a thicker soup, you can increase the amount of flour slightly or allow the lid to be ajar longer during the last 30 minutes to reduce liquid.
- Use frozen mixed vegetables such as peas, carrots, corn, and green beans to add color and nutrition.
- Red potatoes hold their shape well during cooking, but Yukon Gold potatoes can be used as an alternative.
- For a dairy-free version, substitute whole milk with coconut milk or almond milk, but note it may alter flavor slightly.
- Adjust salt and pepper to taste if you prefer a less salty soup, especially if your bouillon paste is high in sodium.
Keywords: Chicken Pot Pie Soup, Slow Cooker Soup, Chicken Soup, Comfort Food, Easy Dinner, Creamy Chicken Soup, Slow Cooker Recipe
