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Creamy Slow Cooker Chicken Pot Pie Soup: Easy 5-Ingredient Recipe

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This creamy slow cooker chicken pot pie soup is a comforting, easy-to-make dish with just five main ingredients. It’s perfect for busy days, delivering rich, savory flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 2 cans (10.5 oz or 298g each) cream of chicken soup
  • 4 cups (960ml) low-sodium chicken broth
  • 2 cups (about 300g) frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 cup (240ml) heavy cream
  • 1 teaspoon dried thyme (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Place the chicken breasts on a cutting board and trim off any visible fat. Season both sides lightly with salt and pepper. Place the chicken in the bottom of a 6-quart or larger slow cooker in a single layer.
  2. In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour this mixture over the chicken in the slow cooker. Add the frozen vegetables on top. Sprinkle dried thyme and garlic powder over the top if using.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender.
  4. Carefully remove the lid. The chicken should be easily shredded with a fork. If still firm, cook for another 30 minutes on HIGH.
  5. Using two forks, transfer the chicken to a cutting board or bowl and shred it. Let any excess liquid drain back into the slow cooker.
  6. Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir gently. Let cook for another 10-15 minutes on LOW to heat through. Do not let it boil.
  7. Taste and adjust seasoning with salt, pepper, or more thyme as needed.
  8. Ladle the soup into bowls. Garnish with fresh parsley and a crack of black pepper if desired. Serve hot with crusty bread, biscuits, or oyster crackers.

Notes

Add heavy cream at the end to prevent curdling. For a thicker soup, mash some vegetables or use a cornstarch slurry. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker, chicken pot pie soup, creamy soup, easy recipe, comfort food, 5-ingredient

Find it online: https://clunkcook.com/creamy-slow-cooker-chicken-pot-pie-soup-easy-5-ingredient-recipe/