Slow Cooker Chicken Pot Pie Soup

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

1. In the slow cooker, add the diced carrots, onion, celery, garlic, and potatoes.
2. Place the chicken on top of the vegetables.
3. Sprinkle with thyme, smoked paprika, salt, and black pepper.
4. Pour the chicken stock over the ingredients and gently stir to combine.

2. Cook the Soup

1. 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

1. Remove the chicken from the slow cooker and shred it using two forks.
2. Return the shredded chicken to the slow cooker.

4. Make It Creamy

1. In a small bowl, whisk together the heavy cream and flour until smooth and lump-free.
2. Add the cream mixture to the slow cooker, stirring until well combined.
3. Stir in the frozen peas and corn.
4. Cover and cook on high heat for an additional 20-30 minutes, or until the soup thickens.

5. Adjust and Serve

1. Taste the soup and adjust the seasoning with more salt or pepper if needed.
2. 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!