Slow Cooker Chicken Pot Pie Soup
All the comfort of chicken pot pie in a spoonable, hands-off soup: tender shredded chicken, potatoes, carrots, celery, and peas in a lightly creamy thyme broth. Top with warm biscuits or crackers if you like.
6 hrs 45 mins
6 servings
Ingredients
- 1 ½ pounds Chicken Thigh (Boneless Skinless)
- 4 cups Low-Sodium Chicken Broth
- 3 Carrots
- 2 stalks of Celery
- 3 cloves of Garlic
- 2 tablespoons Parsley (Fresh)
- 1 ½ cups Peas
- 1 Yellow Onion
- 1 pound Yukon Gold Potato
- ¼ cup All-Purpose Flour
- 1 cup Heavy Cream
- 1 teaspoon Kosher Salt
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Thyme
Directions
- Add the onion, carrots, celery, potatoes, and garlic to a 6-quart slow cooker. Lay the chicken thighs on top, sprinkle with the thyme, salt, and pepper, and tuck in the bay leaf. Pour in the broth.
- Cover and cook on LOW for 6 hours or on HIGH for 3 1/2 hours, until the chicken is very tender and the vegetables are soft.
- Lift the chicken onto a cutting board and shred it with two forks. Remove and discard the bay leaf.
- In a bowl, whisk the flour into the cream until there are no lumps. Stir it into the soup along with the shredded chicken and frozen peas.
- Cover and cook on HIGH for 20 to 30 minutes, until the soup thickens slightly and the peas are hot.
- Stir in the parsley, taste for salt and pepper, and serve topped with biscuits or crackers if you like.
