Slow Cooker Chicken Pot Pie Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 servings
Quick prep and ready when you walk in the door, this Slow Cooker Chicken Pot Pie Soup recipe is one for the weeknight dinner record books.
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves peeled and crushed
- 3 boneless skinless chicken breasts
- 2 cups low-sodium chicken stock
- 2 teaspoons fresh thyme chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 cup half and half
- 3 Tablespoons cornstarch
- 1 1/2 cups frozen peas and carrots
- 1 refrigerated pie crust optional
In the bottom of the slow cooker, layer the onions, celery and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Sprinkle the chicken with thyme, salt and pepper.
Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
Remove the chicken from the slow cooker and shred into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
Whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
If using pie crust, while the soup is still cooking, roll out a refrigerated pie crust on a baking sheet coated with parchment paper and bake according to package instructions. Cool to room temperature and break up into bite sized pieces.
Ladle the soup into bowls and top with the pie crust crumbles. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Nutritional information does not include optional pie crust topping
Calories: 193, Carbohydrates: 17g, Protein: 16g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 329mg, Potassium: 505mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2540IU, Vitamin C: 10.4mg, Calcium: 77mg, Iron: 1mg
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