You are going to fall in love with this recipe! If you’ve been dreaming of a warm, cozy meal that is a total hug in a bowl, then look no further! Today, I’m excited to share my Slow Cooker Chicken Pot Pie Soup that’s not only incredibly easy to whip up on a busy weeknight, but it’s also packed with all the comforting flavors we adore. Imagine creamy soup loaded with tender chicken, mixed veggies, and a hint of that classic pot pie goodness. Yum, right?! Let’s dive into this delightful dish!
Table of Contents
Why You’ll Love This Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)
First off, this recipe is a star because it comes together in your slow cooker while you go about your day. Just toss everything in, set the timer, and watch the magic happen! Plus, it’s incredibly customizable! Whether you need a quick dinner for the family or a soothing supper for a friend, this soup makes it happen. And let’s not forget about the creamy, dreamy texture that makes this dish feel extra special. Who wouldn’t want a bit of that in their life?
How to make Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)
Ready to get cooking? I promise this will be a breeze! You’ll savor every bite while knowing that you didn’t spend all evening in the kitchen—sounds perfect, right?
Ingredients for Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!):
- 2 cups chopped yellow onion
- 3 cups chopped carrot
- 2 cups chopped celery
- 1 teaspoon kosher salt
- 32 oz chicken stock
- 1 bay leaf
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 cup frozen peas
- ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
Step-by-Step Instructions
Add the onion, carrot, celery, salt, and chicken stock to a 6-quart slow cooker, stirring to combine.
Add the chicken and bay leaf, stirring again.
Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.
Remove the chicken and cut it into 1-inch pieces or shred it with two forks.
Add the chicken back to the slow cooker along with the cream and peas (if using).
Keep on warm for 5 minutes for the peas to warm through.
Taste and add additional salt if desired.
What to Serve With Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)
Oh, this soup is fabulous on its own, but if you’re looking to elevate it even more, consider pairing it with buttery biscuits or a nice, crusty bread. Dunking that bread in the soup? Yes, please! A side salad with vibrant greens could also add some freshness. Yum!
Storage and Make-Ahead Tips of Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)
Got leftovers? You totally can! Just store any extra soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months—just thaw it in the fridge overnight before reheating. And guess what? It tastes even better the next day!
Expert Tips for the Perfect Slow Cooker Chicken Pot Pie Soup (Weeknight Easy!)
- Don’t have chicken broth? You can easily swap it out with vegetable stock for a lighter option!
- Add herbs like thyme or rosemary for an extra pop of flavor.
- To thicken the soup slightly, consider mixing in a cornstarch slurry 30 minutes before serving.
Recipe Variations and Substitutions
Feel free to get creative! You can toss in other veggies like green beans or corn. You can also substitute the heavy cream with a dairy-free option, or even add some shredded cheese to make it extra gooey and delicious!
FAQs
Can I use frozen chicken?
Absolutely! You can throw frozen chicken breasts in the slow cooker without any issues.
Can I double the recipe?
You bet! Just ensure your slow cooker is big enough to hold all the deliciousness!
Is this soup gluten-free?
Yes! This recipe is naturally gluten-free, making it perfect for everyone to enjoy.
So, my dear foodie friends, grab those ingredients and let’s make this heartwarming soup together! It’s going to be your new go-to for cozy weeknight dinners. Happy cooking!
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Slow Cooker Chicken Pot Pie Soup
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
A warm and cozy chicken pot pie soup made easy in a slow cooker, packed with tender chicken and mixed veggies.
Ingredients
- 2 cups chopped yellow onion
- 3 cups chopped carrot
- 2 cups chopped celery
- 1 teaspoon kosher salt
- 32 oz chicken stock
- 1 bay leaf
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 cup frozen peas
- ¾ cup heavy cream (or full-fat coconut milk for dairy-free)
Instructions
- Add the onion, carrot, celery, salt, and chicken stock to a 6-quart slow cooker, stirring to combine.
- Add the chicken and bay leaf, stirring again.
- Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the veggies are very tender and the chicken is cooked through.
- Remove the chicken and cut it into 1-inch pieces or shred it with two forks.
- Add the chicken back to the slow cooker along with the cream and peas (if using).
- Keep on warm for 5 minutes for the peas to warm through.
- Taste and add additional salt if desired.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. The soup tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg