This lightened-up Slow Cooker Chicken Pot Pie Soup only takes 10 minutes of prep! This recipe is made from scratch {NO canned soups} and sure to please even the pickiest eaters! Plus it's gluten-free!
Thankfully, according to Punxsutawney Phil, I have four more weeks to share some super cozy winter recipes with all of you before spring arrives!
There's something about winter that makes me want to stay in, wear my slippers, and alternate between eating soup, like this vegetable soup and this kale sausage soup, and drinking hot chocolate all day long!
This Slow Cooker Chicken Pot Pie Soup is one of my husband's favorite meals! He always gets super excited when he walks in the door and smells it cooking! It's one of my favorites too because it literally takes a total of 10 minutes of prep work to make.
There are so many things to love about this lightened-up Slow Cooker Chicken Pot Pie Soup! It is SUPER duper easy, is made from scratch and it's gluten-free! Yes that's right folks, no gross canned cream soup needed for this delicious recipe! Only pure, wholesome ingredients you can feel good about feeding to your family!
Serve it with some homemade pretzel bread, delicious homemade dinner rolls, or some gluten-free biscuits and you have a perfect weeknight meal! Also try my healthy chicken pot pie, or this paleo chicken pot pie!
How to make Slow Cooker Chicken Pot Pie Soup
1. Make the creamy homemade soup base (NO Canned soups)!
Start by making the creamy chicken soup base from scratch, which is SUPER easy! Just be sure to whisk everything together until it's smooth!
2. Put it in your slow cooker!
Then toss all the ingredients into the slow cooker, mix in the soup and cook on high for 6 hours! That's all folks. I'm serious when I say a recipe couldn't be more simple to toss together!
3. Remove the lid to thicken.
In the last hour of cooking, if you want your soup to thicken a bit, simply rotate the lid so there are some "gaps" where the steam can escape and stir occasionally. Once the Slow Cooker Chicken Pot Pie Soup has reached your desired thickness, place the lid back on or serve!
Slow Cooker Chicken Pot Pie Soup: Substitutions
As always I recommend making the recipe exactly as written! But here are a few possible substitutions!
- Flour: You can use a gluten-free all-purpose flour mix or regular all-purpose flour! I have used both with excellent results!
- Chicken Bullion: Better Than Bullion paste imparts the best flavor. If you need to sub powdered or cubed bullion you can. You may also just use chicken broth!
- Frozen Veggies: One of the things I LOVE about this recipe is the minimal prep required. Tossing a bag of frozen mixed vegetables into the pot is SO easy, but if you'd prefer to use fresh you absolutely can.
- Red Potatoes: Feel free to use your favorite potato here! I have used baby red and Yukon gold with great results!
- Milk: I highly recommend using 2% milk, however you may use a combination of 2%, whole, or half and half! I do not recommend 1% or Skim.
If you make something from JoyFoodSunshine I would love to see your creations! Don't forget to rate this recipe and leave a comment below! Also, follow along with me on Instagram, Pinterest, Facebook and Twitter for more recipe inspiration and a glimpse into our everyday life!
Slow Cooker Chicken Pot Pie Soup
Ingredients
- 2 LBS boneless skinless chicken breasts, cubed
- 2 cups red potatoes cubed
- 1 bag frozen vegetables
From Scratch Cream of Chicken Soup
- 2Ā½ cups boiling water
- 3 TBS chicken bouillon paste
- 1 Ā½ cups 2% milk
- Ā¾ cup gluten-free all-purpose flour or regular all purpose flour
- Ā½ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp sea salt or to taste
- Ā¼ tsp freshly ground black pepper
Instructions
- Grease the container of your large slow cooker. Set aside.
- In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
- Add milk and whisk until combined, set aside.
- In a 4-quart pan over medium heat, boil water.
- Add chicken bouillon and whisk until dissolved.
- Add milk/dry ingredient mixture to boiling water/bouillon.
- Cook over medium heat, stirring every 30 seconds or so, until thick (about 3 minutes).
- Once the sauce is thick, remove from heat.
- Add diced chicken breasts, cubed potatoes and frozen veggies to the pot of your slow cooker.
- Pour soup mixture into crock pot and stir to combine.
- Cook on high for 6 hour, stirring occasionally.
- Towards the end of cooking, if you notice your mixture isnāt thickening, turn the lid so thereās a little crack where steam can escape. Letting the moisture out as it finishes cooking will thicken it up!
- Serve warm!
Nutrition
If you love this recipe, try these:
- Easy Tortellini Soup is made in 30 minutes!
- Skip the can and make this homemade tomato soup - it's the BEST!
- A bowl of this hearty vegetable soup is comforting and nutritious.
- My son calls this Sausage Kale Soup "the soup that looks gross but tastes really, really good!" Although I think it looks great! haha!
- We adore this butternut squash soup - it's seriously the best!
- These homemade croutons or cornbread croutons are great additions to any soup!
- Try our Chicken and Rice soup and chicken noodle soup.
- Try any one of our chili recipes: chicken chili, turkey chili and beef chili!
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Cathy
Just made this for my family this week and everyone loved it!! We added some puff pastry cut in the shape of hearts and stars on top and my kids are already asking when we're going to have it again!
Parker
This is so amazing!! Iāve been looking for a crock pot soup that is thick and has healthier ingredients and this IS it! I am wondering...have you tried freezing this? I thought maybe it wouldnāt do well freezing but chicken pot pies are freezer friendly. What are your thoughts?
Jenna Day
This recipe was a life saver for dinner here in Texas tonight . Huge hit with my family ( even the kids ) . Perfect comfort meal for a crazy day and a chilly night . We added a pan of homemade biscuits to eat along side of it ( yummy ) .Thanks for sharing your amazing recipes with the word .