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Slow Cooker Chicken Pot Pie Soup With Potatoes Recipe

Slow cooker chicken pot pie soup cooks chicken, Yukon Gold potatoes, and vegetables until tender, then thickens with cream and peas. The result is a hearty, creamy soup with shredded chicken and fork-tender potatoes.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breasts boneless, skinless, thawed
  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 0.5 teaspoon dried thyme
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the chicken, potatoes, onion, carrots, celery, garlic, broth, salt, pepper, poultry seasoning, and thyme to a 6-quart slow cooker.
  2. Stir gently to combine.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender and the chicken reaches 165°F in the thickest part.
  4. Transfer the chicken to a cutting board.
  5. Shred the chicken with two forks.
  6. Return the chicken to the slow cooker.
  7. Whisk the cornstarch and cold water in a small bowl until smooth.
  8. Stir the cornstarch mixture, peas, and heavy cream into the soup.
  9. Cover and cook on HIGH for 20 to 30 minutes, until the peas are hot and the soup has thickened.

Notes

For the thickest soup, whisk the cornstarch and cold water until completely smooth before stirring it in. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 3 months. For a dairy-free option, replace the heavy cream with full-fat coconut milk.