Slow Cooker Chicken Pot Pie Soup Recipe
This Slow Cooker Chicken Pot Pie Soup is a comforting, hearty dish that combines tender chicken, red potatoes, and mixed vegetables in a creamy, flavorful broth. Made easy with a slow cooker, this soup delivers the classic taste of chicken pot pie with minimal effort, making it perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
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
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Instructions
- Prepare the Slow Cooker: Lightly grease the container of a slow cooker to prevent sticking and make cleaning easier.
- Make the Milk-Flour Mixture: In a small bowl, whisk together the whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and freshly ground black pepper until smooth and well combined.
- Boil Water: Bring 2 ½ cups of water to a boil in a 3 or 4-quart saucepan to prepare the soup base.
- Dissolve Bouillon: Add the chicken bouillon paste to the boiling water and whisk until completely dissolved, creating a flavorful broth.
- Add Milk Mixture: Slowly pour in the milk and flour mixture while whisking continuously to avoid lumps and achieve a smooth consistency.
- Cook Sauce: Cook the mixture over medium heat, whisking often, until it thickens, about 3 minutes. Then remove from heat.
- Combine Ingredients in Slow Cooker: Add the cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables to the greased slow cooker container.
- Pour Soup Base: Pour the thickened broth mixture over the ingredients in the slow cooker and stir gently to combine everything evenly.
- Cook Soup: Cover the slow cooker and cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is fully cooked and the potatoes are tender.
- Thicken the Soup: In the last 30 minutes of cooking, move the lid so it is slightly ajar to release excess liquid, allowing the sauce to thicken beautifully.
- Serve: Serve the chicken pot pie soup warm for a cozy and satisfying meal.
Notes
- For creamier soup, use whole milk as specified, or substitute with half-and-half for extra richness.
- If you prefer a thicker stew-like consistency, slightly reduce the cooking liquid quantity.
- Frozen mixed vegetables can be replaced with fresh vegetables if preferred, adjust cooking times accordingly.
- This recipe can be doubled for larger gatherings but ensure your slow cooker can accommodate the volume.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
Keywords: chicken pot pie soup, slow cooker soup, chicken soup, comfort food, easy slow cooker recipes, creamy chicken soup, hearty soup
