Slow Cooker Chicken Pot (Print version)

A creamy, slow-cooked chicken and vegetable dish, rich in comforting flavors for any meal.

# 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 tablespoons unsalted butter
14 - 1.5 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Directions:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir ingredients to combine thoroughly.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
04 - Remove chicken from the slow cooker and shred using two forks, then return 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 roux.
06 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
07 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup is creamy and thickened.
08 - Taste and adjust seasonings as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you're busy with life, then a quick stovetop roux transforms it into restaurant-worthy creaminess.
  • It tastes like home—that nostalgic pot pie flavor but easier to eat and somehow even more comforting as a soup.
  • One batch feeds a family and often leaves you with delicious leftovers that somehow taste better the next day.
02 -
  • If you add the cream mixture too early or at too high a temperature, it can break or separate—the slow cooker finish on HIGH keeps everything silky rather than grainy, so don't skip that final step.
  • Frozen vegetables release water as they thaw, so your soup will be thinner at hour three than it will be at hour six—this is normal and actually gives your roux time to do its thickening work perfectly.
03 -
  • Don't crowd your slow cooker too aggressively; leave about an inch of space at the top so steam can circulate and flavors can develop evenly rather than stew.
  • Make your roux in a small saucepan on the actual stovetop rather than trying to do it in the slow cooker—you get better temperature control and a smoother, lump-free cream base.
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