Slow Cooker Chicken Pot Pie Soup

Introduction:

Craving the classic flavors of chicken pot pie but without the hassle of pie crust? This Slow Cooker Chicken Pot Pie Soup is the perfect solution. It delivers all the creamy, comforting goodness of a pot pie in a rich, velvety soup form, made effortlessly in your slow cooker. This recipe is great for busy weeknights or cozy weekends, and it will have your whole family coming back for seconds!

Packed with tender chicken, vegetables, and a creamy base, this soup is a warming bowl of comfort that tastes just like the beloved chicken pot pie without all the work. Plus, the slow cooker does all the heavy lifting, so you can set it and forget it while it fills your home with mouthwatering aromas. Whether you’re looking for a hearty meal or an easy dinner option, this soup is sure to hit the spot!

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 cups frozen mixed vegetables (carrots, peas, corn, and green beans work well)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1/4 cup all-purpose flour (optional, for thickening)
• 2 tablespoons butter (optional, for added richness)

Directions:

1. Prepare the Slow Cooker: Place the chicken breasts, chicken broth, diced potatoes, frozen mixed vegetables, onion, garlic, thyme, rosemary, salt, and pepper into the slow cooker. Stir everything together.
2. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
3. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker, shred it using two forks, and return the shredded chicken to the soup.
4. Make it Creamy: In a small bowl, whisk together the heavy cream and flour (if using) until smooth. Slowly stir the mixture into the soup to thicken the broth. Add butter for extra richness, if desired, and stir until fully combined.
5. Simmer: Let the soup cook on low for an additional 15-20 minutes to thicken and allow the flavors to meld together.
6. Serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and serve hot.

Serving and Storage Tips:

• Serving: This soup is perfect on its own, but it pairs beautifully with crusty bread or a simple side salad. For an extra comforting touch, sprinkle some freshly chopped parsley or thyme on top.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stove over medium heat, adding a splash of chicken broth or water to adjust the consistency.
• Freezing: This soup can be frozen for up to 3 months. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. To reheat, thaw overnight in the fridge and reheat on the stovetop.

Variations:

1. Gluten-Free: Use cornstarch or a gluten-free flour blend to thicken the soup instead of regular all-purpose flour.
2. Add Dumplings: For an extra twist, add some biscuit dough on top during the last 30 minutes of cooking to create dumplings, mimicking the classic chicken pot pie topping.
3. Vegetarian Version: Skip the chicken and use vegetable broth along with extra veggies such as mushrooms, zucchini, or butternut squash for a hearty vegetarian soup.
4. Spicy Kick: Add a pinch of red pepper flakes or some diced jalapeños for a spicy version of this comforting soup.

FAQ:

Can I use frozen chicken in this recipe? Yes, frozen chicken works perfectly! Just be sure to add an extra 30 minutes to the cooking time if you’re using frozen chicken breasts or thighs.

Can I use canned vegetables instead of frozen? Yes, you can use canned vegetables, but make sure to drain them well before adding them to the soup. If you use canned veggies, reduce the cooking time as they don’t need as long to cook.

How can I make this soup even richer? For a creamier soup, try using half-and-half or a combination of cream cheese and heavy cream for the base.

Can I double the recipe? Absolutely! Just ensure you have a large enough slow cooker to accommodate the increased volume of ingredients. You might need to adjust the cooking time slightly if you increase the batch size.

This Slow Cooker Chicken Pot Pie Soup is everything you love about chicken pot pie, simplified and made even more delicious with minimal effort. Enjoy a warm, comforting meal that will satisfy your cravings for classic comfort food without the fuss!