Slow Cooker Chicken Pot (Printable version)

Comforting creamy chicken soup with tender meat, vegetables, and a rich savory broth to warm up any day.

# What You Need:

→ Meats

01 - 1.5 pounds 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 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, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

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

# Step-by-step guide:

01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in the chicken broth and stir all ingredients to combine thoroughly.
03 - Cover and cook on low setting for 6 hours or until chicken and vegetables are completely tender.
04 - Remove chicken from the slow cooker and shred using two forks, then return the shredded chicken to the pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a light roux.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker. Add frozen peas and mix well to distribute evenly.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and soup reaches desired thickness.
09 - Remove bay leaf. Taste the soup and adjust seasonings as needed with additional salt and pepper.
10 - Ladle hot soup into bowls and garnish with fresh parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • It's the kind of meal that fills your kitchen with that savory, buttery smell that makes everyone ask what's for dinner before they even walk in the door.
  • Six hours of hands-off cooking means you can actually sit down and breathe on a weeknight instead of hovering over the stove.
  • There's something deeply satisfying about shredding chicken with two forks and watching it disappear into this silky broth.
02 -
  • Don't add the peas until the very end or they'll turn grayish and mushy, a detail that seems small but changes how fresh the whole soup feels.
  • The roux must be whisked into the milk and cream off the heat first, then added to the slow cooker, not the other way around, or you risk breaking the sauce.
03 -
  • If your slow cooker runs hot, start checking the chicken around the five-hour mark because six hours might be overkill depending on the model.
  • Making the roux in a separate pan rather than directly in the slow cooker gives you better control and prevents any lumpy surprises that can ruin the whole texture.
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