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Slow Cooker Chicken Pot Pie Soup Recipe

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★★★★★

4.7 from 144 reviews

This Slow Cooker Chicken Pot Pie Soup is a comforting and hearty dish perfect for chilly days. Packed with tender chicken, red potatoes, and mixed vegetables, it delivers all the classic flavors of chicken pot pie in a creamy, soothing soup. Easy to prepare and slow-cooked to perfection, this recipe is ideal for a hands-off meal that fills your kitchen with delicious aromas.

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

  1. Prepare Slow Cooker: Lightly grease the container of your slow cooker to prevent sticking and make cleanup easier.
  2. Mix Milk and Flour Base: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, garlic salt, and black pepper until smooth—this mixture will thicken the soup.
  3. Boil Water: Heat 2 ½ cups of water to boiling in a 3 or 4-quart saucepan to prepare the soup base.
  4. Add Chicken Bouillon: Whisk in the chicken bouillon paste into the boiling water until fully dissolved for a flavorful broth.
  5. Incorporate Milk/Flour Mixture: Slowly pour in the milk and flour mixture while whisking continuously to prevent lumps and create a smooth sauce.
  6. Thicken Sauce: Cook the mixture over medium heat, whisking frequently, until it thickens to a creamy consistency, about 3 minutes.
  7. Remove Sauce from Heat: Once thickened, take the sauce off the stove to prepare the slow cooker ingredients.
  8. Add Ingredients to Slow Cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the greased slow cooker container.
  9. Combine Sauce and Ingredients: Pour the thickened soup base over the chicken and vegetables in the slow cooker, stirring gently to mix all components evenly.
  10. Slow Cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally to ensure even cooking and avoid burning.
  11. Thicken Final Soup: In the last 30 minutes of cooking, crack the lid slightly ajar to let steam escape, allowing the sauce to thicken further and the flavors to concentrate.
  12. Serve Warm: Once the chicken is cooked through and potatoes are tender, serve the soup hot for a comforting meal.

Notes

  • For creamier soup, use whole milk, but you can substitute with 2% milk for a lighter option.
  • Mix the milk and flour thoroughly to avoid lumps before adding to the hot broth.
  • Make sure the chicken is fully cooked and the potatoes are soft before serving.
  • Stirring occasionally during cooking helps prevent ingredients from sticking to the slow cooker sides.
  • If the soup is too thick after cooking, you can add a splash of milk or water to reach desired consistency.
  • Frozen mixed vegetables are convenient, but fresh vegetables can be used if preferred—add them at the same stage.

Keywords: slow cooker chicken pot pie soup, chicken pot pie soup recipe, slow cooked chicken soup, creamy chicken soup, comfort food soup

Find it online: https://dylangranv.com/slow-cooker-chicken-pot-pie-soup-recipe/