Crockpot Chicken Pot Pie Soup
A warm, hearty soup that blends tender chicken, vibrant vegetables, and savory herbs for a comforting meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Can use thighs for a richer flavor.
- 1 cup carrots, diced Fresh vegetables enhance the flavor.
- 1 cup celery, diced
- 1 cup potatoes, diced
- 1 cup frozen peas Adds sweetness.
- 1 medium onion, diced For depth of flavor.
- 3 cloves garlic, minced
- 4 cups chicken broth Make sure chicken is covered.
- 1 cup heavy cream For creamy texture.
- 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 into bite-sized pieces.
- Mince the garlic and set it aside.
- Place the chicken breasts at the bottom of the slow cooker.
- Layer in the diced carrots, celery, and potatoes.
- Add frozen peas, diced onion, and minced garlic on top.
- Season with thyme, rosemary, salt, and pepper.
- Pour chicken broth over all the ingredients, ensuring the chicken is submerged.
Cooking
- Cover the slow cooker and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Once cooking time is up, check for tenderness; chicken should shred easily.
- Remove chicken, shred it, and return it to the pot.
- Stir in heavy cream for rich texture.
- For a thicker soup, mix cornstarch with cold water and gradually stir it in.
- Adjust seasoning as necessary and serve warm.
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Notes
Serve with crusty bread or a side salad. Great for meal prep; store leftovers in airtight containers.