Slow Cooker Chicken Pot Soup (Printable)

Comforting creamy chicken and vegetable soup simmered slowly for rich flavor and tender texture.

# What you need:

→ Proteins

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or Russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# How to make it:

01 - Add chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and black pepper to the slow cooker.
02 - Pour chicken broth over ingredients and stir to combine. Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
03 - Remove cooked chicken from slow cooker and shred using two forks. Return shredded chicken to the pot.
04 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until golden and fragrant.
05 - Gradually whisk milk and heavy cream into the roux, stirring constantly until thickened, approximately 3 to 4 minutes.
06 - Stir the cream mixture into the slow cooker. Add frozen peas and mix thoroughly. Cover and cook on high setting for 20 to 30 minutes until heated through and slightly thickened.
07 - Remove bay leaf from soup. Taste and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley and accompanied by warm biscuits or puff pastry squares.

# Expert Advice:

01 -
  • Minimal hands-on time: Once everything goes into the slow cooker, you're free to live your life while dinner practically makes itself.
  • Pure comfort without the fuss: You get all the soul-warming flavors of chicken pot pie transformed into a soup that's somehow even easier to eat.
  • Forgiving and adaptable: Forget a vegetable or have something else on hand instead, and it still turns out delicious.
02 -
  • Don't skip making the roux separately: Mixing flour directly into a slow cooker can leave lumps, and there's no way to fix it once it's cooking. The saucepan method takes five extra minutes and guarantees silky smoothness.
  • The cream goes in near the end: Adding dairy to a slow cooker at the beginning can cause it to break or separate over hours of cooking. Wait until near the end, and your soup will be luxurious instead of grainy.
03 -
  • Don't overcrowd the slow cooker: Leave at least two inches of space at the top so the soup can bubble gently without making a mess on your counter.
  • Taste as you go: Slow cooker cooking can sometimes make flavors more subtle, so once it's done, adjust the seasoning boldly—it usually needs more salt than you'd expect.
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