Crock Pot Chicken Pot Pie Soup
This is an easy recipe that lets you make it and not worry about it until it’s time for dinner! It pairs great with warm biscuits for a filling meal that just feels like home.
Prep Time 15 minutes
Cook Time 6 hours
6 Quart Crock Pot
Slow Cooker Liners
Measuring Cups & Spoons
- 2 boneless skinless chicken breast skinless chicken breasts
- 1 ½ teaspoons salt
- 1 teaspoon sage
- 1 teaspoon black pepper
- 1 Tablespoon parsley
- 1 tablespoon thyme
- 2 cups chicken broth
- 2 medium potatoes peeled and diced
- 1 cup frozen corn
- 1 cup frozen green beans
- 1 small onion diced
- 1 carrot peeled and diced
- 1 celery stalk peeled and diced
- 2 cups milk
- 2 Tablespoons cornstarch
Place the chicken breasts in the bowl of the slow cooker.
Season with salt, sage, black pepper, parsley, and thyme.
The add the chicken broth.
Add in the potatoes, corn, green beans, onion, carrot, and celery stalk. Stir to mix all of the ingredients together in the slow cooker.
Place the lid on and cook for 4 to 6 hours on LOW.
Combine the cold milk and cornstarch. Whisk to remove lumps.
Half an hour before serving, remove chicken from slow cooker and shred with a fork.
Pour the milk mixture and shredded chicken back into slow cooker and stir to combine.
Turn the Crockpot to HIGH and heat until the soup is simmering, stirring occasionally.
Allow the soup to simmer for 5 minutes, then turn down the heat and let the soup rest for 5 minutes before serving.