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Slow Cooker Chicken Pot Pie Soup
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SLOW COOKER CHICKEN POT PIE SOUP

I took traditional chicken pot pie and made a chicken pot pie soup! It is lightened up and oh-so-easy to make in the slow cooker.
Prep Time10 minutes
Cook Time5 hours
Total Time5 hours 10 minutes
Course: Soups
Cuisine: American
Keyword: chicken pot pie soup, Crockpot chicken recipes, healthy chicken pot pie, slow cooker chicken pot pie soup healthy
Servings: 6 servings

Ingredients

  • 1.5 pounds boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound Dutch baby potatoes
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3/4 cup diced white onion or sweet onion
  • 2 cups frozen peas
  • 2 cans cream of chicken soup or cream of mushroom soup
  • 1 cup low-sodium chicken broth
  • 1 garlic cloves
  • 1/2 teaspoon fresh rosemary
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon dried Italian herbs

Instructions

  • Wash and dry the potatoes. Then, cut them into small pieces about 1/2-1 inch in size. Also, dice the onion, wash and chop the celery, wash and chop the carrots, and crush the garlic.
  • Add the boneless skinless chicken breasts to your slow cooker. Season both sides of the chicken with salt and pepper.
  • Add the potatoes, celery, carrots, onions, and peas to the slow cooker.
  • In a bowl, mix the cream of chicken soup, chicken broth, garlic, chopped rosemary, chopped thyme, and dried Italian herbs. Thoroughly combine and then add the mixture to the slow cooker. Lightly mix all of the ingredients in the slow cooker.
  • Cook everything in the slow cooker on low for 5-6 hours or on high for 3-4 hours. Once done and once the chicken is fully cooked, remove the chicken from the slow cooker. Shred the chicken and then put it back in the slow cooker and mix. Let everything cook on low for another 10-15 minutes or until you are ready to serve and enjoy.

Video

Notes

  • Storage: Leftovers will last 3-4 days in the refrigerator in an airtight container.
  • Freeze: You can freeze this chicken pot pie soup for 2-3 months.
  • Herbs: If you don’t have fresh herbs, you can substitute them for dried herbs, but use half the amount.
 
One serving is about 1.5 cups of chicken pot pie soup.
WW Points: 2 points per serving
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Nutrition

Calories: 290kcal | Carbohydrates: 29.6g | Protein: 31.6g | Fat: 5.4g | Saturated Fat: 0.9g | Cholesterol: 70mg | Sodium: 385mg | Fiber: 6.4g | Sugar: 6.3g