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Slow Cooker Chicken Pot Pie Soup

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! 
Course Main Course, slow cooker
Cuisine American
Keyword chicken pot pie soup, slow cooker chicken pot pie soup, slow cooker soup recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 10 Servings
Calories 212kcal
Author Laura

Ingredients

  • 2 LBS boneless skinless chicken breasts, cubed
  • 2 cups red potatoes cubed
  • 1 bag frozen vegetables

From Scratch Cream of Chicken Soup

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 isn’t thickening, turn the lid so there’s a little crack where steam can escape. Letting the moisture out as it finishes cooking will thicken it up!
  • Serve warm!

Nutrition

Calories: 212kcal | Carbohydrates: 17.5g | Protein: 24.5g | Fat: 4.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Cholesterol: 55mg | Sodium: 628mg | Potassium: 266mg | Fiber: 2.2g | Sugar: 2.7g | Vitamin A: 1510IU | Vitamin C: 12.4mg | Calcium: 55mg | Iron: 0.8mg