Slow Cooker Chicken Pot Pie Soup
Slow cooker chicken pot pie soup is filled with chicken and tons of vegetables in the most delicious creamy sauce. This is the perfect meal to start in the morning for a nice hearty dinner to enjoy that night.
Slow Cooker Chicken Pot Pie Soup
It’s another cold wintery day where I am and I am craving an easy hearty comfort dish. Thankfully I remembered about this delicious Slow Cooker Chicken Pot Pie Soup recipe. It is similar to my chicken pot pie casserole and my chicken pot pie noodles, but even easier! It is full of so much flavor and is so easy to prepare!
You will love this recipe for so many reasons!
- There is no effort. Just dump it in your crockpot and let it cook while you go about your day.
- Ready to enjoy when you are!
- Customizable!
- Full of flavor!
- Rich and Hearty!
How to Make Slow Cooker Chicken Pot Pie Soup
- Prepare a slow cooker with nonstick cooking spray.
- In the slow cooker, mix the potatoes, onion, celery, carrots, soup, garlic, salt, black pepper, chicken broth, and chicken.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the mixed vegetables and cook for an additional hour.
- If a thicker soup is desired, mix the water and cornstarch. Stir the cornstarch slurry into the soup and cook until thickened, about 30 minutes.
Tips Tricks and FAQs
1. This recipe is perfect to serve with biscuits. Just grab some in the refrigerated section in the store for a quick addition to this meal.
2. If you want a more flavorful chicken, use chicken thighs. I usually will grab a rotisserie chicken for this dish so I don’t have to precook the chicken.
3. For easy clean up you can use crockpot liners.
4. Try to avoid removing the lid throughout the day. I know it is tempting to check on your soup, but this lowers the temperature and requires you to cook your soup longer.
Storage
You will want to store your leftover slow cooker chicken pot pie in an airtight container in the fridge for up to 4 days.
Can you freeze Slow Cooker Chicken Pot Pie Soup?
Yes! You can freeze this dish. You can freeze it before or after cooking it.
If you are freezing it prior to cooking, add all the ingredients to a freezer-safe bag and place it in the freezer for up to 3 months. When you are ready to cook, pull it out of the freezer the night before and allow it to thaw in the fridge. Add it to the crockpot the next morning.
If you are freezing chicken pot pie after cooking, let it completely cool. Once cooled, I like to freeze it in individual portions in freezer-safe containers. This makes it easy for grab and go lunches.
How do you thicken Chicken Pot Pie Soup in the Slow Cooker?
If you want a thicker soup you will want to make a cornstarch slurry. To do this, mix ¼ cup of water with 3 tablespoons of cornstarch. Once mixed add to the soup and mix in. Let it cook for an additional 30 minutes. This will thicken the soup.
Slow Cooker Chicken Pot Pie Soup
Slow cooker chicken pot pie soup is filled with chicken and tons of vegetables in the most delicious creamy sauce. This is the perfect meal to start in the morning for a nice hearty dinner to enjoy that night.
Ingredients
- 1 cup russet potatoes, peeled and cubed
- 1 onion, finely diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 (10 ounce) cans cream of chicken soup
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups chicken broth
- 3 cups diced cooked chicken
- 2 cups frozen mixed vegetables
- ¼ cup water, optional
- 3 tablespoons cornstarch, optional
Instructions
- Prepare a slow cooker with nonstick cooking spray.
- In the slow cooker, mix the potatoes, onion, celery, carrots, soup, garlic, salt, black pepper, chicken broth, and chicken.
- Cover the slow cooker and cook on low for 5 to 6 hours.
- Stir in the mixed vegetables and cook for an additional hour.
- If a thicker soup is desired, mix the water and cornstarch. Stir the cornstarch slurry into the soup and cook until thickened, about 30 minutes.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
