Slow Cooker Chicken Pot Pie Soup
Ingredients:
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs
1 cup frozen peas
4 cups chicken broth
1 cup heavy cream
1/2 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 cups diced potatoes (Yukon Gold or Russet)
1 cup frozen corn
Biscuits, puff pastry, or crackers (optional, for serving)
Directions:
Assemble Ingredients in the Slow Cooker:
Place the chicken, onion, carrots, celery, garlic, potatoes, thyme, smoked paprika, salt, and black pepper into the slow cooker.
Pour in the chicken broth and stir to combine.
Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Shred the Chicken:
Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker.
Make the Creamy Base:
In a small bowl, whisk together the heavy cream and flour until smooth.
Stir the cream mixture into the soup. Add the frozen peas and corn. Cover and cook on high for an additional 20-30 minutes, until the soup thickens.
Taste and Adjust:
Taste the soup and adjust seasoning with additional salt or pepper if necessary.
Serve:
Ladle the soup into bowls and serve with warm biscuits, puff pastry, or crackers on the side for dipping.
Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Servings: 6
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