Slow Cooker Chicken Pot (Printable)

Tender chicken and hearty vegetables simmered to creamy perfection in a slow cooker.

# Ingredient list:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs & Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, adjusted to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# How-to:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour 4 cups of low-sodium chicken broth into the slow cooker and stir all ingredients to combine thoroughly.
03 - Cover the slow cooker and cook on low heat setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from the slow cooker using tongs and shred using two forks until no large pieces remain. Return shredded chicken to the pot.
05 - In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk 1 cup whole milk and 1/2 cup heavy cream into the roux, stirring constantly until smooth and thickened, approximately 3 to 4 minutes.
07 - Pour the thickened cream mixture into the slow cooker and stir thoroughly to combine with the broth and chicken.
08 - Add 1 cup frozen peas to the slow cooker and mix well to distribute evenly throughout.
09 - Cover and cook on high heat setting for 20 to 30 minutes until the soup is heated through and reaches desired consistency.
10 - Remove bay leaf from the soup. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh chopped parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • Everything cooks while you live your day, and the payoff is a soul-satisfying bowl that tastes like it took hours of fussing.
  • It bridges that gap between a creamy soup and a pot pie without any fussy assembly or pastry-rolling stress.
  • Leftovers taste even better the next day, and it freezes beautifully for those moments when you need comfort without effort.
02 -
  • Don't skip making a proper roux; whisking that flour and milk mixture is what separates this from being thin and underwhelming.
  • Add the cream mixture after the six hours are done, not before, or it can separate and get grainy in the slow cooker heat.
03 -
  • If your slow cooker runs hot, six hours on low might be too long; start checking at the five-hour mark so nothing turns mushy.
  • Serving it in bread bowls or over buttered egg noodles turns this from soup into something even more of an event.
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