Slow Cooker Chicken Pot Pie Soup

Servings: 6 people
Calories: ~480 per serving
Prep Time: 15 minutes
Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
Custom Time: 5 minutes (cooling)
Total Time: 6 hours 20 minutes

Ingredients:

• 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs

• 1 small onion, diced

• 3 medium carrots, sliced

• 2 celery stalks, sliced

• 2 cups diced potatoes (Yukon gold or russet)

• 3 cups chicken broth

• 1 cup frozen peas

• 1 cup frozen corn

• 3 garlic cloves, minced

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp paprika

• Salt and pepper, to taste

• 1 cup heavy cream (or half-and-half)

• 3 tbsp flour (for thickening)

• 3 tbsp butter

For Serving (optional):

• Buttery biscuits or puff pastry squares

Instructions:

1. Prepare the Base:
   Add chicken, onion, carrots, celery, potatoes, garlic, thyme, parsley, paprika, salt, and pepper to the slow cooker. Pour in the chicken broth.

2. Cook:
   Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and vegetables are soft.

3. Shred the Chicken:
   Remove the chicken, shred it with two forks, and return it to the slow cooker.

4. Make the Creamy Mixture:
   In a small saucepan, melt butter over medium heat. Whisk in flour until smooth and bubbly (about 1 minute). Slowly whisk in heavy cream until thickened.

5. Combine and Finish:
   Stir the creamy mixture into the slow cooker. Add peas and corn. Cover and cook for an additional 15–20 minutes until heated through and creamy.

6. Serve:
   Ladle into bowls and serve with flaky biscuits or puff pastry on the side (or crumbled on top for that “pot pie” feel).