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Cozy Crockpot Chicken Pot Pie Soup Easy Weeknight Dinner

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This creamy, comforting chicken pot pie soup is made entirely in the slow cooker with simple pantry ingredients. It’s the perfect cozy meal for cold nights, featuring tender chicken, vegetables, and a velvety broth that tastes like a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken thighs
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 cup (about 150g) frozen peas
  • 1 cup (about 150g) frozen corn
  • 4 cups (960ml) chicken broth (low-sodium recommended)
  • 1 cup (240ml) heavy cream
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into small, even pieces (about 1/2-inch cubes). Mince the garlic and set aside.
  2. Layer the ingredients in the crockpot: Place the diced onion, carrots, and celery in the bottom of your slow cooker. Place the chicken thighs on top of the vegetables. Sprinkle the minced garlic, dried thyme, crushed rosemary, salt, and pepper over everything. Tuck the bay leaves in on the sides.
  3. Add the broth: Pour the chicken broth over the chicken and vegetables. Do not stir.
  4. Cook low and slow: Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and shreds easily.
  5. Remove the chicken and bay leaves: Using tongs or a slotted spoon, transfer the cooked chicken thighs to a cutting board or large bowl. Remove and discard the bay leaves.
  6. Shred the chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks or a hand mixer on low speed.
  7. Make the roux: In a small skillet over medium heat, melt the 4 tablespoons of butter. Whisk in the 1/4 cup of flour and cook for about 2 minutes, until the mixture turns a light golden color and smells nutty.
  8. Thicken the soup: Slowly whisk the heavy cream into the roux, a little at a time, until you have a smooth, thick sauce. Pour this mixture into the crockpot and stir well to combine with the broth and vegetables.
  9. Add the chicken, peas, and corn: Return the shredded chicken to the crockpot. Add the frozen peas and frozen corn. Stir gently. Cover and cook on HIGH for another 15-20 minutes, until the peas and corn are heated through.
  10. Season and serve: Taste the soup and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread or biscuits.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or cornstarch slurry (3 tbsp cornstarch mixed with 3 tbsp cold water). For a dairy-free version, use full-fat canned coconut milk and vegan butter. The soup thickens as it sits; add extra broth when reheating if needed. This soup freezes well for up to 3 months.

Nutrition

Keywords: chicken pot pie soup, crockpot soup, slow cooker soup, creamy chicken soup, comfort food, easy weeknight dinner

Find it online: https://willarecipes.com/cozy-crockpot-chicken-pot-pie-soup-easy-weeknight-dinner/