Hearty Slow Cooker Chicken Pot Pie Soup

Hearty Slow Cooker Chicken Pot Pie Soup
Introduction
This Hearty Slow Cooker Chicken Pot Pie Soup takes all the comforting flavors of a classic chicken pot pie and transforms them into a rich, creamy soup. Perfect for busy weekdays or cozy weekends, it’s packed with tender chicken, fresh vegetables, and a luscious, savory broth. Slow-cooked to perfection, this soup is both satisfying and easy to prepare.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
 - 4 cups chicken broth (low sodium preferred)
 - 2 cups diced potatoes (Yukon Gold or Russet)
 - 2 cups diced carrots
 - 1 cup diced celery
 - 1 cup frozen peas
 - 1 small onion, finely chopped
 - 3 cloves garlic, minced
 - 1 teaspoon dried thyme
 - 1 teaspoon dried rosemary
 - 1 teaspoon dried parsley
 - ½ teaspoon salt (adjust to taste)
 - ¼ teaspoon black pepper
 - ½ cup heavy cream (optional for creaminess)
 - 3 tablespoons all-purpose flour
 - 3 tablespoons unsalted butter
 - 1 cup shredded cheddar cheese (optional, for topping)
 - Fresh parsley for garnish
 
Instructions
- Place chicken breasts or thighs in the slow cooker. Add diced potatoes, carrots, celery, onion, garlic, and frozen peas.
 - Sprinkle in thyme, rosemary, parsley, salt, and pepper. Pour in chicken broth to cover the ingredients.
 - Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and vegetables are tender.
 - Remove the chicken from the slow cooker, shred it using two forks, then return it to the soup.
 - In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes. Gradually whisk in heavy cream until smooth.
 - Stir the roux into the slow cooker soup and cook for an additional 15–20 minutes on high to thicken.
 - Optional: Sprinkle shredded cheddar cheese and fresh parsley on top before serving.
 
Description
This soup tastes like a warm hug in a bowl. Each spoonful offers tender chicken, perfectly cooked vegetables, and a creamy, savory broth reminiscent of classic chicken pot pie. The slow cooker method ensures flavors meld beautifully, making it a one-pot wonder with minimal effort.
Tips
- Add corn, green beans, or bell peppers for extra flavor and texture.
 - Use cornstarch instead of flour for a gluten-free version.
 - This soup freezes well; omit the cream when freezing and add it when reheating.
 - Stir in a bit of cream cheese for a velvety finish.
 
Correction / Notes
- Ensure the chicken is fully cooked before shredding to avoid undercooked pieces.
 - Adjust seasoning after adding the roux, as thickening can dilute flavors.
 
Enjoy
Serve this soup warm with a slice of crusty bread or flaky biscuits. Perfect for chilly evenings, it’s comfort food at its finest—rich, hearty, and absolutely irresistible.



