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Slow Cooker Chicken Pot Pie Soup: Cozy Comfort, 2 Decades Loved

Slow Cooker Chicken Pot Pie Soup (All the Comfort, None of the Crust)
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Enjoy all the comforting flavors of chicken pot pie in a delicious, hearty soup, made easily in your slow cooker. This crustless version is perfect for a cozy meal.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups milk
  • 1 cup frozen peas
  • 1/2 cup chopped fresh parsley

Instructions

  1. Place chicken, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper in your slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
  3. Remove chicken from the slow cooker and shred it. Return the shredded chicken to the slow cooker.
  4. In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in milk until smooth. Cook, stirring constantly, until the mixture thickens.
  6. Pour the thickened milk mixture into the slow cooker.
  7. Stir in frozen peas and parsley.
  8. Cook on low for another 30 minutes, or until heated through and peas are tender.
  9. Taste and adjust seasoning if needed.

Notes

  • For a richer flavor, you can use chicken thighs instead of breasts.
  • If you don’t have fresh herbs, you can use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.
  • This soup can be made ahead and reheated.

Nutrition

Find it online: https://delishdiarist.com/slow-cooker-chicken-pot-pie-soup/