Slow Cooker Chicken Pot Pie Soup

5 from 1 vote

This slow cooker chicken pot pie soup is creamy, comforting, and easy to make with chicken, potatoes, carrots, peas, and herbs. There’s no heavy cream or butter.

Prep Time15

Cook Time4

Total Time4 15

Course: Soups

Cuisine: American

Keyword: chicken pot pie soup, Crockpot chicken recipes, healthy chicken pot pie, slow cooker chicken pot pie soup, slow cooker chicken pot pie soup healthy

Servings: servings

Author: Shawna Clark

Equipment

slow cooker

Ingredients

1 ½ - 2 pounds boneless, skinless chicken breasts
1 pound Dutch baby potatoes halved or quartered
1 cup chopped carrots
1 cup chopped celery
1/2 cup diced white sweet, or yellow onion
1 cup frozen peas
2 cans condensed cream of mushroom soup or cream of chicken soup
1½ cups low-sodium chicken broth
2 teaspoons garlic powder
2 teaspoons fresh thyme finely chopped
1 teaspoon fresh rosemary finely chopped
1 teaspoon fresh sage finely chopped
1/2-1 teaspoon salt or to taste
1/2 teaspoon pepper
1 pinch ground nutmeg optional

Instructions

Finely chop the fresh thyme, rosemary, and sage. Also, chop the potatoes, carrots, celery, and onion.
Season the chicken breasts with salt and pepper. Then, place them in the slow cooker.
Add the chopped potatoes, carrots, celery, onion, garlic powder, thyme, rosemary, sage, salt, pepper, and optional nutmeg. Pour in the condensed cream of mushroom soup and chicken broth. Stir to combine the ingredients and distribute the seasonings.
Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender. Cooking times may vary depending on your slow cooker.
Remove the chicken breasts and place them on a cutting board. Cut them into bite-sized pieces or shred them with two forks. Return the chicken to the slow cooker and add the frozen peas. Stir to combine, cover, and cook for another 20-30 minutes.
Taste and adjust the salt and pepper as needed. Serve warm with biscuits, crusty bread, or puff pastry.

Video

Notes

Herb Substitutions: If you don’t have fresh herbs, you can use dried herbs instead. Use 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and ½ teaspoon of dried sage in place of the fresh herbs. If you don't have these dried herbs, you can use 1½ - 2 teaspoons of poultry seasoning instead.
Potatoes: Halve or quarter Dutch baby potatoes, so they cook evenly and are easy to eat. If using larger potatoes, cut them into bite-sized pieces.
Extra Creamy: Stir in ½ cup of warmed milk at the end of cooking for an even creamier soup.
Adjust the Consistency: Add more chicken broth if you prefer a thinner soup. For a thicker soup, make a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir it into the soup and cook until thickened.

WW Points: 2 points per serving

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Nutrition