Slow Cooker Chicken Pot Soup (Printable Version)

Creamy, savory slow cooker dish with tender chicken and hearty vegetables for comforting meals.

# The Ingredients You'll Need:

→ Meats

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# Step-by-Step Instructions:

01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in the chicken broth and stir to combine all ingredients thoroughly.
03 - Cover and cook on low for 6 hours or until the chicken and vegetables are tender.
04 - Remove the chicken from the slow cooker and shred using two forks, then return to the pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
06 - Gradually whisk in milk and heavy cream, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker and add frozen peas. Mix well to combine.
08 - Cover and cook on high for an additional 20 to 30 minutes, until heated through and slightly thickened.
09 - Remove the bay leaf. Taste and adjust seasoning as needed.
10 - Serve hot, garnished with fresh parsley and accompanied by warm biscuits or puff pastry squares if desired.

# Additional Tips::

01 -
  • Your slow cooker does practically all the work, which means you get to actually enjoy your evening instead of standing over the stove.
  • It delivers that exact creamy pot pie flavor without the fussy pastry, making it feel indulgent but honest.
  • A single pot creates six generous servings, so you've got leftovers that somehow taste even better the next day.
02 -
  • Don't shred the chicken while it's still boiling—let it cool slightly so you can actually grip it without getting burned.
  • The roux must be made separately on the stovetop because trying to thicken a slow cooker directly often results in uneven cooking and lumps that won't disappear.
  • Frozen peas at the very end mean they stay bright and firm instead of becoming mushy after six hours of heat.
03 -
  • If your slow cooker runs hot, start checking the chicken around the five-hour mark—tenderness happens at different rates depending on the appliance.
  • The secret to preventing a curdled cream sauce is letting it cool slightly and adding it gradually while stirring constantly, never the other way around.
Return to Recipe