Slow Cooker Creamy Chicken Vegetable Soup Recipe
Ingredients
- Vegetables:
- 2 carrots, peeled and diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups russet or Yukon Gold potatoes, diced
- 1 cup frozen peas, defrosted
- 1 cup frozen corn
- Chicken:
- 1 pound boneless, skinless chicken breasts or thighs
- Liquids:
- 4 cups chicken stock
- 1 cup heavy cream
- Thickener:
- 1 ½ cups white flour
- Seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Optional:
- Crackers, puff pastry, or biscuits for serving
Instructions
1. Assemble the Ingredients
- In the slow cooker, add the diced carrots, onion, celery, garlic, and potatoes.
- Place the chicken on top of the vegetables.
- Sprinkle with thyme, smoked paprika, salt, and black pepper.
- Pour the chicken stock over the ingredients and gently stir to combine.
2. Cook the Soup
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is tender and the vegetables are soft.
3. Shred the Chicken
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker.
4. Make It Creamy
- In a small bowl, whisk together the heavy cream and flour until smooth and lump-free.
- Add the cream mixture to the slow cooker, stirring until well combined.
- Stir in the frozen peas and corn.
- Cover and cook on high heat for an additional 20-30 minutes, or until the soup thickens.
5. Adjust and Serve
- Taste the soup and adjust the seasoning with more salt or pepper if needed.
- Serve hot with crackers, puff pastry, or freshly baked biscuits.
Preparation Time: 13 minutes
Cooking Time:
- Low heat: 6-8 hours
- High heat: 3-4 hours
Servings: Approximately 6
This creamy, hearty soup is perfect for cold days and is sure to be a family favorite! Let me know if you’d like tips or substitutions!