Warm and creamy chicken pot pie soup is easy to make in the slow cooker!
I wasn’t planning on making soup for dinner tonight. In fact, I wasn’t planning on posting today.
I was going to do a traditional just make toss a bunch of stuff in a pan and see what comes out sort of dinner. But then, it got cold.
I mean REALLY COLD! Cold to the core cold.
So, I needed something more. Something warm and comforting and warm.
It just so happened that recipe on the top of the pile was this soup and I knew it would be perfect for dinner. Plus it just took a few minutes to make the cream of chicken and a couple of more to throw everything together.
There is just something about a warm creamy soup that makes it all feel a little better.
Cori made this for everyone last week and it was a hit! Matt, who doesn’t usually care much for soup, was still talking about it on the drive home. Cori baked off a pie crust and crumbled it to go on top. Genius!
See, easy peasy! And delicious! The soup will thicken a bit as it cools, but Cori’s recipe suggests you could add some potato flakes or cornstarch if you’d like it a bit thicker.
My cream of chicken soup was pretty thick to start with, so I didn’t find it was necessary.
- 2 lbs boneless skinless chicken breasts
- 16oz package of mixed frozen vegetables
- 3 cups cubed potatoes
- 1 recipe Homemade Cream of Chicken Soup or 3 small cans
- Cut the chicken into bite sized cubes and put in slow cooker
- Add vegetables and potatoes and mix it all together
- Pour soup over top
- Cook on low for 6-8 hours
Use homemade cream of chicken soup or a few cans, either way it is going to be delicious.
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Amount Per Serving: Calories: 310Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 99mgSodium: 331mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 39g
All nutritional information is estimated and will depend on the exact ingredients you use.