Crockpot Chicken Pot Pie Soup
A warm and hearty soup that combines the flavors of classic chicken pot pie with the convenience of a slow cooker. This easy-to-make dish is packed with tender chicken, fresh vegetables, and a creamy broth.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup flour (optional for thickening) Mix with water to create a slurry
- Fresh parsley for garnish For presentation
Instructions
Preparation
- Start by taking your crockpot and placing it on a stable surface.
- In your crockpot, add the boneless, skinless chicken breasts.
- Next, toss in the diced carrots, celery, potatoes, onion, and minced garlic.
- Pour in the chicken broth and sprinkle the dried thyme, salt, and black pepper over the top.
Cooking
- Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is over, carefully remove the chicken breasts and shred them into bite-sized pieces.
- Return the shredded chicken back into the crockpot.
- Stir in the frozen peas and heavy cream. If you prefer a thicker soup, mix the flour with a little water to create a slurry before adding it.
- Allow the soup to cook for an additional 30 minutes on low.
Serving
- Ladle the hearty soup into bowls and garnish with freshly chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months. When reheating, stir occasionally until heated through.