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Creamy chicken pot pie soup in a slow cooker
Jessica MilesJessica 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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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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. Optional but recommended: heat oil in a pan. Sauté celery, carrot, onion, garlic, salt, parsley, and basil for 2 minutes or until slightly translucent.
  2. Layer raw chicken, vegetables, and potatoes in crockpot. Add broth; cover and cook on low for 6 hours.
  3. Remove large potato pieces and chicken once cooked.
  4. Blend potato quarters, milk, and 1/2 cup cooking broth until smooth; return to pot.
  5. Shred chicken; return to pot.
  6. Stir 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.