Slow Cooker Chicken Pot Pie Soup
A warm and comforting soup that brings together all the flavors of classic chicken pot pie, made easy in a slow cooker.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1 medium onion, diced
- 4 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk.
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- to taste Salt and pepper
- 1/4 cup chopped fresh parsley For garnish
Instructions
Preparation
- In a slow cooker, combine the chicken, carrots, celery, potatoes, peas, onion, chicken broth, thyme, garlic powder, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks and stir in the heavy cream.
- Allow to cook for an additional 30 minutes.
- Serve hot, garnished with fresh parsley.
Notes
For serving, consider pairing with crusty bread, a light side salad, or biscuits. Store leftovers in airtight containers for up to 3-4 days in the fridge or freeze for up to 3 months.