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Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup
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Ingredients

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  • 1.5 lbs boneless skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream
  • 1 cup frozen peas, thawed
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Baked biscuits or pie crust crackers for serving

Instructions

  1. Step 1: Prep and Combine: Place the chicken breasts at the bottom of your slow cooker. Add the diced potatoes, carrots, celery, onion, and minced garlic. Pour the chicken broth over the top and sprinkle in the thyme, rosemary, salt, and pepper. Stir gently to distribute the seasonings.
  2. Step 2: Slow Cook: Cover the slow cooker with the lid. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours. You want the chicken to be cooked through and the vegetables to be fork-tender.
  3. Step 3: Shred the Chicken: Once the cooking time is up, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker.
  4. Step 4: Thicken the Soup: In a small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour the slurry into the slow cooker, followed by the heavy cream and the frozen peas. Stir everything together until well combined.
  5. Step 5: Final Simmer: Cover and cook on High for an additional 20 to 30 minutes. This allows the soup to thicken slightly and ensures the peas are heated through. Taste and adjust salt or pepper if needed before serving.

Find it online: https://www.yucolor.com/dinner/slow-cooker-chicken-pot-pie-soup/