Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup combines tender chicken, hearty potatoes, and mixed vegetables in a creamy, flavorful broth. Made easy with simple ingredients and slow-cooked to perfection, it’s a comforting, warming dish that captures all the cozy goodness of classic pot pie in a delicious soup form.
- Prep Time: 15 minutes
- Cook Time: 3-6 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
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Soup Base
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and make cleanup easier.
- Make milk mixture: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and black pepper until smooth and well combined.
- Boil water and dissolve bouillon: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan, then add chicken bouillon paste and whisk until fully dissolved.
- Add milk/flour mixture to saucepan: Pour the milk and flour mixture into the boiling water and whisk continuously until the sauce thickens, about 3 minutes. Remove from heat once thickened.
- Add ingredients to slow cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the prepared slow cooker.
- Combine soup base: Pour the thickened sauce mixture over the ingredients in the slow cooker and stir gently to combine everything evenly.
- Cook the soup: Cover and cook on high heat for 3 to 4 hours or on low heat for 6 hours. Stir occasionally to ensure even cooking and prevent sticking. The chicken should be cooked through and the potatoes tender by the end.
- Thicken the soup: During the last 30 minutes of cooking, tilt the slow cooker lid slightly ajar to allow excess liquid to evaporate, helping the sauce thicken further.
- Serve: Once cooked and thickened, stir well, then ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Use boneless, skinless chicken breasts for quick cooking and tenderness.
- Frozen mixed vegetables are convenient, but fresh veggies can be used if preferred.
- Adjust salt and pepper seasoning according to taste.
- Keep the slow cooker lid slightly open near the end to achieve a thicker broth consistency.
- Serve with crusty bread or biscuits for a complete meal experience.
Keywords: Chicken pot pie soup, slow cooker soup, creamy chicken soup, comforting soup, easy chicken soup, slow cooker recipe
