Description
This comforting Slow Cooker Chicken Pot Pie Soup combines tender chunks of chicken, hearty red potatoes, and mixed vegetables in a creamy, savory broth. Made easy with a slow cooker, this soup thickens perfectly over hours, delivering all the classic flavors of chicken pot pie in a warm, hearty soup form—ideal for cozy meals any day of the week.
Ingredients
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Soup Base
- 2 ½ cups water
- 3 Tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the slow cooker: Lightly grease the container of a slow cooker to prevent sticking and make cleanup easier.
- Make the thickening mixture: In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth and well combined.
- Heat water and bouillon: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan. Add the chicken bouillon paste and whisk until it is fully dissolved for a flavorful base.
- Combine thickening mixture and broth: Slowly whisk the milk and flour mixture into the boiling water mixture. Continue whisking to avoid lumps and achieve a uniform texture.
- Thicken the soup base: Cook the mixture over medium heat, whisking frequently, until it thickens, which should take about 3 minutes. Once thickened, remove the pan from the heat.
- Add ingredients to slow cooker: Place the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the greased slow cooker bowl.
- Pour thickened base and combine: Pour the thickened soup mixture into the slow cooker with the ingredients and stir everything together to combine evenly.
- Cook soup: Cover the crock pot and cook on high for 3 to 4 hours or low for 6 hours, stirring occasionally to ensure even cooking. The chicken should be cooked through, and the potatoes tender when done.
- Thicken the soup further: In the last 30 minutes of cooking, adjust the lid so it is slightly ajar to allow excess liquid to evaporate and the sauce to thicken to your desired consistency.
- Serve: Once cooked and thickened, serve the soup warm for a hearty and satisfying meal.
Notes
- Use whole milk for best creaminess; you can substitute with 2% milk but the soup will be less rich.
- Adjust the amount of flour if you prefer a thinner or thicker soup base.
- Frozen mixed vegetables can be any combination of peas, carrots, corn, and green beans.
- Stir occasionally during slow cooking to prevent ingredients from settling at the bottom.
- Make sure the lid is slightly open only in the last 30 minutes to prevent too much liquid loss.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
