Slow Cooker Chicken Pot (Printer-friendly)

Creamy slow-cooked chicken with tender vegetables and rich broth, ideal for family dinners.

# What You'll Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Directions:

01 - Place chicken breasts, diced potatoes, carrots, celery, frozen peas, corn, onion, and minced garlic into the slow cooker.
02 - Pour chicken broth over ingredients, then add salt, black pepper, dried thyme, dried parsley, and paprika. Stir thoroughly to combine.
03 - Cover slow cooker and cook on LOW setting for 6-7 hours, or on HIGH setting for 3-4 hours, until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from slow cooker and shred using two forks until no large pieces remain. Return shredded chicken to slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until mixture resembles wet sand.
06 - Slowly whisk milk into the roux while cooking over medium heat. Continue stirring constantly until sauce thickens, approximately 3-4 minutes.
07 - Pour the thickened milk mixture and heavy cream into the slow cooker, stirring well to combine evenly throughout the soup.
08 - Cook on HIGH setting for 15-20 minutes until soup reaches desired creamy consistency. Taste and adjust seasoning as needed.
09 - Ladle soup into serving bowls and top with baked biscuits or puff pastry if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It practically makes itself while you go about your day, and your house smells incredible the entire time.
  • You get that creamy, satisfying pot pie experience without rolling out dough or wrestling with a hot oven.
  • The shredded chicken becomes so tender it dissolves on your tongue, and nobody will guess how easy it was to make.
02 -
  • Making a proper roux before adding the dairy is non-negotiable—it prevents lumps and creates that silky, pot-pie-like texture that makes this soup different from regular chicken soup.
  • Don't add the cream and milk early in the cooking process, as the long heat will break them down and make the soup taste less rich, so the timing of adding them at the end is crucial.
03 -
  • If your slow cooker runs hot, start checking the chicken around the 5-hour mark to avoid overcooking it dry.
  • Thighs give you richer, more forgiving results than breasts, and they're usually cheaper too.
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