Slow Cooker Chicken Pot Pie Soup 🍲🥧
Warm, creamy, and comforting, this Slow Cooker Chicken Pot Pie Soup brings the flavors of a classic chicken pot pie into a cozy soup form. The best part? It's made in the slow cooker, so you can set it and forget it! 🍲💖
Ingredients
For the Soup
- 1.5 lbs chicken breasts or thighs
- 1 cup diced onions or 1 tsp onion powder
- 3 garlic cloves minced (or 1 tsp garlic powder)
- 1 cup carrots diced (or frozen)
- 1 cup celery diced
- 1 cup frozen peas
- 1 cup frozen corn
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp paprika
- Salt + pepper to taste
For the Creamy Sauce
- 1 can 10.5 oz cream of chicken soup
- 1 cup heavy cream or half-and-half
- ¼ cup butter
- ¼ cup flour
Toppings (Optional, but Highly Recommended)
- Refrigerated biscuits baked and crumbled
- Shredded cheddar cheese
- Fresh parsley for garnish
Instructions
Dump & Forget
- Add chicken, onions, garlic, carrots, celery, peas, corn, broth, thyme, paprika, salt, and pepper into the slow cooker. Stir, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Shred the Chicken
- Once cooked, remove the chicken, shred with two forks, and return it to the pot.
Make the Creamy Sauce
- In a pan, melt butter over medium heat. Whisk in flour until smooth, then slowly add cream and cream of chicken soup. Stir until thick and creamy.
Marry the Flavors
- Pour the creamy sauce into the slow cooker. Stir well and cook on HIGH for 20–30 minutes until the soup thickens.
Serve & Enjoy!
- Ladle into bowls, top with biscuits, sprinkle cheese, and garnish with parsley. Serve warm!
Notes
- Shortcut Tip: Use rotisserie chicken—just shred and add in the last 30 minutes.
- Too Thin? Mix 1 tbsp cornstarch + 2 tbsp cold water and stir in.
- Gluten-Free Version: Use GF flour and a gluten-free cream of chicken soup.
- Freezer-Friendly: Store in airtight containers for up to 3 months.