Crockpot Chicken Pot Pie Soup
A comforting, hearty soup combining the flavors of chicken pot pie with the convenience of a slow cooker, perfect for busy weekdays or cozy weekends.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 1 tablespoon olive oil
Instructions
Preparation
- Wash and chop the carrots, celery, potatoes, and onion. Mince the garlic and set everything aside.
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker.
- Layer the diced carrots, celery, potatoes, and peas on top of the chicken.
- Add the diced onion and minced garlic over the vegetables.
- Sprinkle in thyme and rosemary, and season with salt and pepper to taste.
Cooking
- Pour in the chicken broth, ensuring the chicken is submerged in the liquid.
- Cover the slow cooker with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the cooking time is complete, carefully remove the chicken from the slow cooker.
- Shred the chicken into bite-sized pieces using two forks and return it to the pot.
- Add the heavy cream and mix well.
- If desired, mix cornstarch with cold water and stir into the soup to thicken.
- Taste the soup and adjust seasoning as necessary.
Serving
- Ladle the soup into bowls and garnish with fresh herbs or black pepper if desired.
- Serve with crusty bread or dinner rolls, and consider adding a side salad.
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Notes
To make ahead, chop vegetables the night before. Store in the fridge. For a lighter soup, substitute heavy cream with half-and-half or coconut milk.