Slow Cooker Chicken Pot Soup (Printer View)

Comforting slow-cooked chicken and vegetables in a creamy, hearty broth for warm, satisfying meals.

# Components:

→ Poultry

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 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids and Dairy

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

→ Pantry and Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1.5 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Method steps:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic into the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika to the slow cooker. Stir to combine thoroughly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is fully cooked through and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks, then return the shredded chicken to the slow cooker.
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 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
07 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until creamy and thickened.
08 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • It's a complete meal in one pot with zero fussing once everything's in the slow cooker.
  • The flavor gets deeper and richer the longer it sits, so you can make it ahead and reheat without losing anything.
  • You get all the comfort of pot pie without the stress of making or rolling dough.
02 -
  • Don't skip making the roux separately—adding flour directly to the soup makes it lumpy and ruins the whole creamy dream you're building.
  • The soup will continue to thicken slightly as it cools, so if it seems a tiny bit loose when you serve it, that's actually perfect.
03 -
  • If your soup ends up too thin, make a quick slurry of cornstarch and cold water, stir it in, and let it cook for five minutes—you'll get creaminess without the flour taste.
  • The slow cooker size matters: use a 5 to 6 quart, or your soup won't have enough room to develop properly and cool evenly.
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