Slow Cooker Chicken Pot (Print Version)

A creamy, slow-cooked chicken and vegetable stew with tender chunks and rich broth for comforting dinners.

# Components:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Directions:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Pour in chicken broth and add salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW setting for 6-7 hours or on HIGH setting for 3-4 hours until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from slow cooker and shred using two forks until desired consistency is reached. Return shredded chicken to slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a smooth roux paste.
06 - Slowly whisk milk into the roux while cooking over medium heat, stirring constantly until thickened, approximately 3-4 minutes.
07 - Stir the prepared milk mixture and heavy cream into the slow cooker soup. Switch to HIGH setting and cook for an additional 15-20 minutes until soup reaches desired creamy consistency.
08 - Taste soup and adjust seasoning with additional salt, pepper, or herbs as needed to achieve desired flavor profile.
09 - Ladle hot soup into serving bowls and top with warm baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • Hands-off cooking with the slow cooker means you can set it and forget it
  • All the comforting flavors of chicken pot pie without the fuss of making pastry
  • Creamy, hearty, and packed with tender vegetables and protein
  • Perfect for meal prep and freezes beautifully for future dinners
  • Easily customizable to suit your family's tastes and dietary needs
02 -
  • Use low-sodium broth so you can control the salt level, especially after reducing the soup
  • Don't add the milk mixture until the end to prevent curdling during the long cooking time
  • Frozen vegetables like peas and corn work perfectly and save prep time
  • Shred the chicken while it's still warm for easier, cleaner shreds
  • This soup tastes even better the next day as the flavors meld together
  • Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months
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