Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup combines tender chicken, potatoes, carrots, peas, and creamy broth for an easy, comforting six-hour dinner.

Prep: 20 min · Cook: 360 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1.5 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 3 medium potatoes
• 2 medium carrots
• 1 cup frozen peas
• 1 cup whole milk
• 2 tablespoons all-purpose flour
• 1 medium yellow onion
• 2 stalks celery
• 2 tablespoons unsalted butter
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme

Cooking instructions

1. Peel and cut the potatoes into 1-inch pieces. Slice the carrots and celery, and dice the onion. (about 10 min)
2. Place the chicken, potatoes, carrots, celery, onion, broth, salt, pepper, and thyme in a slow cooker. Cover and cook on Low for 5 to 6 hours, until the chicken reaches 165°F (74°C) and the vegetables are tender. (about 360 min) — Low
3. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the slow cooker. (about 5 min)
4. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. (about 3 min) — Medium
5. Stir the milk mixture and peas into the hot soup. Cover and cook on High for about 20 minutes, until the soup thickens and the peas are hot. (about 20 min) — High
6. Stir the soup, adjust the seasoning, and serve hot. (about 2 min)