Slow Cooker Chicken Pot Soup (Printable Version)

Creamy, comforting chicken with tender vegetables in a rich, savory broth cooked slowly for full flavor.

# What You'll Need:

→ Meats

01 - 1.5 lbs 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 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# How to Make It:

01 - Place chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour chicken broth into the slow cooker and stir all ingredients to combine evenly.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are completely tender.
04 - Remove cooked chicken from the slow cooker using tongs. Shred the meat using two forks and return to the pot with the broth and vegetables.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to create a smooth roux.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Pour the thickened cream sauce into the slow cooker. Add frozen peas and mix thoroughly to distribute evenly.
08 - Cover the slow cooker and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
09 - Remove the bay leaf from the soup. Taste the soup and adjust salt and pepper as needed.
10 - Ladle the soup into serving bowls. Garnish with fresh chopped parsley and serve with warm biscuits or puff pastry squares on the side.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you live your day, then you add cream at the end for that restaurant-quality finish.
  • It's somehow elegant enough to serve guests but casual enough to eat in your pajamas on a Tuesday night.
  • Leftovers taste even better the next day, and it freezes beautifully if you're thinking ahead.
02 -
  • Don't skip making the roux in a separate pan—I tried whisking flour directly into the slow cooker once and got grainy, unappetizing soup.
  • The cream goes in at the end for a reason; add it at the beginning and the long heat will cause it to break and separate.
03 -
  • Use chicken thighs if you can find them—they won't dry out during the long cook, and they taste richer than breasts.
  • Make the roux in a small skillet instead of a saucepan if you have trouble whisking smoothly; more surface area makes it easier to control.
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