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When it’s cold outside, I want to make everything in a slow cooker, especially soup. Especially soups that are based on even heartier dishes that were never intended to be soup, like lasagna. Or, you know, chicken pot pie. I shared the recipe for a stovetop version a couple years ago, but this fall—especially with a toddler in tow—I wanted something even more low maintenance. Hence, the slow cooker version, loaded with plenty of frozen vegetables, because who has time for all of that chopping? Not when you could be using that time to bake biscuits. Or zone out, write the next Great American Novel, whatever.
You can stick to simpler veggies—just carrots and peas, if that’s your thing—but I love the variety here. I dare say, I might just like this dish better than my original chicken pot pie soup. At least, lazy Candace sure does.
Slow Cooker Chicken Pot Pie Soup
Equipment
- slow cooker
- cutting board
- chef's knife
Ingredients
- 4 cups low-sodium chicken broth
- 1 cup frozen diced hash brown potatoes (aka home fries)
- 2 cups frozen mixed vegetables (peas, carrots, corn & green beans)
- 2 boneless, skinless chicken breasts
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried thyme
- 1 cup diced ham
- 3 cloves minced garlic
- 2 tbsp flour
- 1 cup heavy cream
Instructions
- Combine chicken broth, potatoes, mixed vegetables, chicken, salt, pepper, thyme, ham and garlic in a slow cooker. Cook on high for 4 to 6 hours.
- In a small bowl, combine flour and heavy cream, whisking until smooth. Add mixture to slow cooker, stirring to combine. Switch slow cooker to low and cook for at least 30 to 45 minutes longer. Serve with a biscuit, sliced in half.