Slow Cooker Chicken Pot Pie Soup Recipe
A comforting and hearty Slow Cooker Chicken Pot Pie Soup featuring tender chicken, potatoes, and mixed vegetables in a creamy, flavorful broth made rich with a homemade roux and chicken bouillon. Perfect for an easy, hands-off meal that’s packed with classic pot pie flavors in soup form.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Total Time: 3 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 2 pounds chicken breasts (boneless, skinless, cubed)
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables (frozen)
Broth and Sauce
- 2 ½ cups water
- 3 tablespoons chicken bouillon paste
- 1 ½ cups whole milk
- ¾ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare slow cooker: Lightly grease the container of a slow cooker to prevent sticking and facilitate easy cleanup.
- Make roux mixture: In a small bowl, whisk together whole milk, all-purpose flour, onion powder, garlic powder, sea salt, and freshly ground black pepper until smooth and well combined.
- Boil water: Bring 2 ½ cups of water to a boil in a 3 or 4 quart saucepan over medium-high heat.
- Add bouillon paste: Stir in chicken bouillon paste and whisk until fully dissolved into the boiling water to create a flavorful broth base.
- Add milk/flour mixture: Pour the milk and flour mixture into the saucepan and whisk continuously until the mixture is smooth and uniform.
- Cook and thicken sauce: Continue cooking over medium heat, whisking frequently, until the sauce thickens, about 3 minutes.
- Remove sauce from heat: Once thickened, remove the sauce from the heat and set aside temporarily.
- Add ingredients to slow cooker: Place cubed chicken breasts, cubed red potatoes, and frozen mixed vegetables into the prepared slow cooker container.
- Combine soup base: Pour the thickened milk and broth sauce over the ingredients in the slow cooker and stir gently to ensure everything is well mixed.
- Cook soup in slow cooker: Cover the slow cooker with its lid and cook on high for 3-4 hours or low for 6 hours. Stir occasionally to prevent settling. The chicken should be fully cooked and potatoes tender by the end.
- Thicken soup: In the last 30 minutes of cooking, reposition the lid slightly ajar to allow steam to escape and help the sauce thicken further.
- Serve: Once cooking is complete, ladle the hot soup into bowls and serve warm for a hearty meal.
Notes
- Using whole milk helps create a richer, creamier broth.
- For a thicker soup, keep the lid slightly ajar near the end to evaporate excess liquid.
- You can substitute mixed vegetables with fresh vegetables if preferred, but adjust cooking times accordingly.
- To reduce sodium, use low-sodium chicken bouillon paste or broth.
- This recipe is easy to double for larger gatherings using a larger slow cooker.
Keywords: Chicken Pot Pie Soup, Slow Cooker Soup, Creamy Chicken Soup, Chicken and Vegetable Soup, Comfort Food Soup
