Slow Cooker Chicken Pot Pie Soup: Cozy, Comforting, and Ready Without the Fuss!

6-7 HOURS | EASY PEASY | SERVES 6

Nutrition per serving:

Approximately 350 Cals, 25g Protein, 35g Carbs, 15g Fat

There I was, in the throes of a typical weekday whirlwind—kids shouting about missing socks, emails chiming incessantly, and the dog eyeing me like I owed him rent. That’s when it hit me: I needed dinner that practically cooked itself. Enter this Slow Cooker Chicken Pot Pie Soup, which I stumbled across on Pinch of Yum. One look at the hearty vegetables, tender chicken, and creamy broth had me sold faster than you can say “leftovers.” If you’ve ever wanted all the comfort of chicken pot pie without the crust-cutting commitment, this is your new best friend.

INGREDIENTS

Main Soup Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups chicken broth
• 2 medium potatoes, peeled and diced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 cup frozen peas
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• Salt and pepper to taste

For the Creamy Finish:

• 1 cup half-and-half or whole milk
• 1/4 cup all-purpose flour

Toppings (Optional but Delightful):

• Fresh parsley, chopped
• Crusty bread or puff pastry for dipping

The Basics

Toss everything into the slow cooker, walk away, and return to a house filled with the smell of a home-cooked meal. Add a touch of creamy magic at the end and serve it with a smile.

Detailed Instructions with Timing Notes:

1. Prep the Ingredients(Time: 0:00 – 0:15)
   • Chop your veggies and dice the potatoes. Don’t worry about perfect cuts; rustic is charming.
2. Layer the Ingredients(Time: 0:15 – 0:20)
   • Place the chicken at the bottom of your slow cooker, followed by potatoes, carrots, celery, onion, garlic, and thyme. Pour the chicken broth over the top. Add salt and pepper as desired.
3. Set It and Forget It(Time: 0:20 – 6:00)
   • Set the slow cooker on low for 6-7 hours (or high for 3-4 hours). This is where the magic happens: go about your day, conquer your to-do list, or binge that show everyone’s talking about.
4. Shred the Chicken(Time: 6:00 – 6:10)
   • Carefully remove the chicken, shred it with two forks, and return it to the pot.
5. Add the Creamy Element(Time: 6:10 – 6:20)
   • Whisk the flour into the half-and-half until smooth. Stir this mixture into the soup to thicken. Let it cook for an additional 10 minutes.
6. Finish and Serve(Time: 6:20 – 6:30)
   • Taste and adjust seasonings as needed. Serve hot with a sprinkle of parsley and a side of crusty bread or puff pastry.

Timing Table (Highlight):

Pro Tips and Tricks:

Thicker Soup: Prefer a thicker texture? Add an extra tablespoon of flour to the milk mixture.

Multitask Like a Pro: Use those six hours to prepare a simple dessert or set the table. You’ll feel like a dinner hero by the end.

Reheating: If making this ahead, stir in a bit of broth or milk when reheating to maintain creaminess.

Serving and Presentation: Ladle the soup into deep bowls and garnish with fresh parsley. Serve with a side of crusty bread or, if you’re feeling fancy, some flaky puff pastry to channel those chicken pot pie vibes.

Shopping List:

• 1 lb boneless, skinless chicken
• 4 cups chicken broth
• Potatoes, carrots, celery
• Frozen peas
• Onion, garlic
• Thyme, parsley
• Half-and-half or whole milk
• All-purpose flour
• Salt, pepper

What’s your favorite way to enjoy cozy soups in the colder months? Let us know your best soup pairing tips in the comments below!