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Cozy Slow Cooker Chicken Pot Pie Soup | Easy 30-Minute Recipe

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This cozy slow cooker chicken pot pie soup is the ultimate cold-weather comfort food. With just 15 minutes of active prep, the slow cooker does the work, delivering a rich, creamy, savory broth with tender chicken and vegetables.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2–3 celery stalks, diced
  • 3–4 garlic cloves, minced
  • 1 cup (150 grams) frozen peas
  • 1 cup (150 grams) frozen corn kernels (optional)
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 2 tablespoons (28 grams) unsalted butter
  • 3 tablespoons (24 grams) all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Sear the chicken (optional but highly recommended): Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 3-4 minutes per side until golden brown. Transfer to the slow cooker.
  2. Sauté the aromatics: In the same skillet, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
  3. Deglaze the pan: Pour about ½ cup of the chicken broth into the skillet and scrape up the browned bits. Pour the mixture into the slow cooker over the chicken.
  4. Add the remaining ingredients (except cream, peas, corn, and flour): Pour in the remaining 3½ cups of chicken broth. Add the thyme, rosemary, bay leaves, 1 teaspoon salt, and ½ teaspoon pepper. Stir gently.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. Shred the chicken: Remove the chicken to a cutting board. Let rest for 5 minutes, then shred with two forks. Discard the bay leaves.
  7. Thicken the soup: Use an immersion blender to blend about 1 cup of the broth and vegetables (no chicken) until smooth. Stir back into the soup. Alternatively, whisk 3 tablespoons of flour into 1 cup of heavy cream and stir into the soup; cook on HIGH for 15-20 minutes until thickened.
  8. Add the cream, peas, and corn: Stir in the heavy cream, frozen peas, and frozen corn. Heat through for 10-15 minutes on HIGH. Do not boil.
  9. Taste and adjust: Add more salt and pepper if needed. Stir the shredded chicken back into the soup.
  10. Serve and enjoy: Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or biscuits.

Notes

For a deeper flavor, sear the chicken before adding to the slow cooker. Use low-sodium broth to control salt. Add peas and corn at the end to keep them bright. If soup is too thin, use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and cook on HIGH for 15 minutes.

Nutrition

Keywords: slow cooker chicken pot pie soup, chicken pot pie soup, slow cooker soup, comfort food, creamy chicken soup

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