Description
This slow cooker chicken pot pie soup only takes 10 minutes to prepare. It’s made from scratch with no canned soups, and is a delicious and cozy dinner.
Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Sauce:
- 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
1. Lightly grease the container of a slow cooker.
2. In a small bowl, whisk together milk, flour, onion powder, garlic powder, garlic salt and pepper.
3. Bring water to a boil in a 3 or 4 quart sauce pan.
4. Add chicken bouillon and whisk until dissolved.
5. Add the milk/flour mixture and whisk until smooth.
6. Cook over medium heat, whisking often, until thick (about 3 minutes).
7. Once the sauce is thick, remove from heat.
8. Add diced chicken breasts, cubed potatoes and frozen veggies to the prepared slow cooker.
9. Pour soup mixture into crock pot and stir to combine.
10. Cover the crock pot and cook on high for 3-4 hours or low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are soft.
11. In the last 30 minutes of cooking, move the lid so it is slightly ajar to release liquid and allow the sauce to thicken.
12. Serve warm!
Notes
For extra richness, you can use half-and-half instead of whole milk.
This soup thickens as it cools, so add a splash of milk or broth when reheating leftovers.
Add fresh herbs like thyme or parsley for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 212