Slow Cooker Chicken Pot (Print page)

Comforting slow-cooked chicken with tender vegetables in a creamy broth, ideal for family dinners.

# What You 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 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately, for serving

# Directions:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker. Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine.
02 - Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked through and vegetables are tender.
03 - Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
05 - Slowly whisk milk into the roux while cooking, stirring constantly, until thickened (approximately 3-4 minutes).
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15-20 minutes until the soup reaches desired creaminess and consistency.
07 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • It tastes like homemade pot pie but comes together with minimal effort and no pastry skills needed.
  • Your whole house smells incredible by lunchtime, and dinner practically makes itself while you live your day.
  • The slow cooker does the heavy lifting, so you're free from constant stirring and temperature monitoring.
02 -
  • Don't skip the roux step—it's what separates this creamy soup from watery broth, and it takes only five minutes on the stovetop.
  • If your soup looks too thin when you're almost done, make a quick slurry of 1 tablespoon flour mixed with 2 tablespoons cold milk, stir it in, and cook for another 5 minutes instead of making a whole new roux.
03 -
  • Use a slow cooker that's appropriately sized for your recipe—too large and it cooks faster, too small and things cook unevenly, so a 5 to 6 quart cooker is ideal for this amount of soup.
  • If you accidentally make it too thick, don't panic: just stir in a little more broth or milk at the end to reach your preferred consistency, and remember for next time how much roux works best for your taste.
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