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Slow Cooker Chicken Pot Pie Soup

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Slow cooker
  • Whisk
  • Large spoon
  • Cutting board and knife
  • Measuring cups and spoons

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts (or thighs for extra tenderness)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 3 tbsp all-purpose flour
  • 1/2 cup unsalted butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 carrots sliced
  • 2 celery stalks chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 refrigerated biscuit dough optional, for topping

Instructions
 

Prepare the base

  1. In the slow cooker, add the diced onions, minced garlic, carrots, and celery.

Add the chicken

  1. Place the chicken breasts on top of the vegetables and season with salt, pepper, thyme, and oregano.

Pour in liquids

  1. Add the chicken broth and butter. Cover and cook on low for 6 hours.
    slow cooker filled with raw ingredients

Shred the chicken

  1. Once the chicken is cooked through, remove it from the slow cooker, shred it with two forks, and return it to the pot.

Thicken the soup

  1. In a small bowl, whisk the flour with milk to create a slurry. Stir it into the slow cooker along with the heavy cream, peas, and corn. Let it cook for another 10-15 minutes until thickened.
    slow cooker filled with shredded chicken and veggies

Serve with biscuits (optional)

  1. If using biscuits, bake them separately according to package instructions and serve them on top of each bowl.