Ingredients

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts (about 2 larger breasts)
• 1 cup celery, diced (about 4 stalks)
• 1 cup carrot, cut in 1/4 inch thick small circles
• 1 cup onion, finely chopped
• 1/2 tablespoon garlic, finely minced
• 2 cups yukon gold potatoes, cut into 1-inch pieces
• 1 cup yukon gold potatoes, cut into quarters so that you can remove them at the end
• 3/4 teaspoon salt (or to taste)
• 1/2 teaspoon dried parsley
• 3 cups chicken broth or bone broth
• 1/4 teaspoon dried basil
• 1/2 cup milk of choice (I used coconut milk to make it extra creamy)

Instructions

Adapted from The Cleaning Couple.

Heat oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, parsley, and basil. Sauté for 2 minutes or until slightly translucent. This step is optional, but recommended!

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Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover and set to low for 6 hours.

Once cooked, remove the large potato pieces and the chicken breasts.

Place large potato quarters, milk, and 1/2 cup of broth from the pot into a blender until smooth. Add back into the pot.

Shred chicken and put back into the pot.

Stir everything together until combined and smooth. Add salt, as needed.

Tips

Use leftover chicken, rotisserie chicken, or already cooked and shredded chicken to make this quicker! Potato, carrot, and celery amounts are loose – use what you’ve got! This reheats really well, and you can freeze it, too.

Jessica Miles

Slow Cooker Chicken Pot Pie Soup

A creamy slow cooker soup made with chicken, vegetables, and Yukon gold potatoes blended for creaminess.

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Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 lb boneless, skinless chicken breasts about 2 larger breasts
• 1 cup celery diced (about 4 stalks)
• 1 cup carrot cut in 1/4 inch thick small circles
• 1 cup onion finely chopped
• 1/2 tablespoon garlic finely minced
• 2 cups yukon gold potatoes cut into 1 inch pieces
• 1 cup yukon gold potatoes cut into quarters so that you can remove them at the end
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon dried parsley
• 3 cups chicken broth or bone broth
• 1/4 teaspoon dried basil
• 1/2 cup milk of choice I used coconut milk to make it extra creamy

Method

 

1. Heat oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt, parsley, basil. Sauté for 2 minutes or until slightly translucent. This step is optional, but recommended!
2. Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours.
3. Once cooked, remove the large potato pieces + chicken breasts.
4. Place large potato quarters, milk + 1/2 cup of broth from the pot into a blender until smooth. Add back into the pot.
5. Shred chicken and put back into the pot.
6. Stir everything together until combined and smooth. Add salt, as needed.

Notes

Tips: use leftover chicken, rotisserie chicken, or already cooked and shredded chicken to make this quicker! Potato, carrot and celery amounts are loose – use what you’ve got! This reheats really well and you can freeze it, too.

Total time: 6 hours.