Slow Cooker Chicken Pot Pie Soup
A hearty and comforting chicken pot pie soup made easily in a slow cooker, perfect for chilly nights.
Ingredients
Main Ingredients
- 2 pounds chicken breasts, boneless and skinless, cubed
- 2 cups red potatoes, cubed
- 16 ounces mixed vegetables, frozen
- 2.5 cups water
- 3 tablespoons chicken bouillon paste Provides depth of flavor
- 1.5 cups whole milk Adds creaminess
- 0.75 cup all-purpose flour Thickens the soup
- 0.5 teaspoon garlic powder Enhances flavor
- 0.5 teaspoon onion powder Adds savory notes
- 0.5 teaspoon sea salt Balances flavors
- 0.25 teaspoon freshly ground black pepper Provides warmth
Instructions
Preparation
- Start by cubing the chicken breasts into bite-sized pieces and place them into the slow cooker.
- Cube the red potatoes into small pieces and add them to the slow cooker.
- Add the frozen mixed vegetables into the slow cooker with the chicken and potatoes.
- Pour the water over the ingredients in the slow cooker.
- Add the chicken bouillon paste to the mixture and stir gently to combine.
- Pour in the whole milk to create a creamy texture.
- Sprinkle the all-purpose flour over the mixture and stir well to ensure the flour is evenly distributed.
- Add garlic powder, onion powder, sea salt, and freshly ground black pepper. Mix well to incorporate the seasonings.
Cooking
- Cover the slow cooker and set it to cook on low for about 7 hours or high for 4 hours.
- Once cooking is completed, stir the soup before serving.
Notes
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Reheat on the stovetop or microwave, adding a dash of water or milk if needed.
Nutrition
Serving: 1gCalories: 358kcalCarbohydrates: 44gProtein: 28gFat: 9gSaturated Fat: 4gSodium: 878mgFiber: 4gSugar: 2g
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