Slow Cooker Chicken Pot Soup (Printable)

Creamy chicken and vegetable soup with tender chunks and rich broth, slow cooked for deep flavor.

# What you need:

→ Proteins

01 - 1.5 pounds 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

→ Thickening Agent

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ 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

# How to make it:

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 low-sodium chicken broth over the ingredients and stir to combine thoroughly.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from the slow cooker using tongs. Using two forks, shred the chicken into bite-sized pieces and return 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 create a smooth roux.
06 - Gradually whisk 1 cup whole milk and 1/2 cup heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Pour the prepared cream sauce into the slow cooker. Add 1 cup frozen peas and stir well to distribute evenly.
08 - Cover the slow cooker and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired consistency.
09 - Remove bay leaf from the pot. Taste the soup and adjust salt and pepper as needed to achieve desired flavor profile.
10 - Ladle soup into bowls and serve hot, garnished with fresh chopped parsley and accompanied by warm biscuits or puff pastry squares if desired.

# Helpful Hints:

01 -
  • The slow cooker does almost all the work, which means you can forget about it and actually live your day.
  • It tastes like someone spent hours in the kitchen, but the prep takes barely twenty minutes.
  • Creamy without being heavy, and it somehow tastes even better the next day.
02 -
  • Don't skip making a proper roux on the stovetop; adding raw flour to the slow cooker creates a grainy texture that no amount of stirring fixes.
  • The timing of adding the peas matters—add them too early and they disappear into mush, so save them for the final cooking phase.
  • Taste before serving; slow cookers can sometimes mute flavors, and a pinch more salt or fresh cracked pepper often awakens the whole dish.
03 -
  • If you prefer a brothier, less creamy version, reduce the heavy cream to 1/4 cup and skip the roux entirely—it won't have the same richness, but it'll feel lighter and still delicious.
  • Prep all your vegetables the night before and store them in containers; then the morning cook is literally just dumping things into the slow cooker, which takes under five minutes.
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