Slow Cooker Chicken Pot Pie Soup {for two}
Love chicken pot pie but looking for a lightened up version? Try this quick and easy chicken pot pie soup made in the slow cooker! Only a few ingredients and a few minutes of prep time needed!
Slow Cooker Chicken Pot Pie Soup is an easy-to-make soup that requires only minimal preparation. It can be customized to your liking with different veggies and seasonings. Plus, the recipe can be doubled to feed your whole family.
If you’re looking for all the flavors of chicken pot pie without the negatives, you’ve found it! Slow Cooker Chicken Pot Pie Soup is so much healthier than “real” pot pie because there’s no crust adding extra fat and calories to your meal.
Fee like serving a home-style treat? Why not give my actual Pot Pie recipes a try?
Ingredients You’ll Need To Make Chicken Pot Pie Soup In the Slow Cooker:
- boneless, skinless chicken breasts
- frozen mixed veggies
- baby potatoes
- small yellow onion
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons tapioca flour
- 1 1/2 cups chicken broth
- 1 tablespoon heavy cream
Using frozen veggies eliminates the prep work.
How To Make Chicken Pot Pie Soup In A Slow Cooker…
- Add chicken, veggies and seasoning to slow cooker
- Toss with tapioca flour
- Slowly stir in broth
- Cover and cook on high for 2-3 hours or low for 4-6
- Stir in heavy cream before serving
Pro Tips…
This recipe is written for 2 servings, but you can easily double it using the slider in the recipe card.
Divide a 1.5 pound package of chicken in half and use the other half for Slow Cooker Cashew Chicken for Two.
Using frozen veggies eliminates the need for chopping and makes for easier prep.
An all purpose herb and garlic seasoning is one of my favorites to keep on hand for all-in-one flavor.
Slow Cooker Chicken Pot Pie Soup {for 2}
Love chicken pot pie but looking for a lightened up version? Try this quick and easy chicken pot pie soup made in the slow cooker! Only a few ingredients and a few minutes of prep time needed!
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Ingredients
- 3/4 pound boneless skinless breasts chopped into bite sized pieces
- 1 1/2 cup frozen mixed veggies
- 4 oz baby potatoes diced
- 1 small yellow onion diced
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons tapioca flour
- 1 1/2 cups chicken broth
- 1 tablespoon heavy cream
Instructions
- Add chicken, veggies and seasoning to slow cooker
- Toss with tapioca flour
- Slowly stir in broth
- Cover and cook on high for 2-3 hours or low for 4-6
- Stir in heavy cream before serving
Notes
- Recipe is easily doubled
- No prep work if use frozen veggies
Nutrition
Calories: 476kcalCarbohydrates: 48gProtein: 61gFat: 7gSaturated Fat: 2gCholesterol: 152mgSodium: 219mgPotassium: 854mgFiber: 11gSugar: 3gVitamin A: 7167IUVitamin C: 29mgCalcium: 219mgIron: 8mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
Thank you Jennifer for the Excellent & Easy recipes.
Hello: I don’t like my vegetables to be overcooked. Would it work to put them in the last 30 to 60 minutes?
Thanks,
Angie
yes you can put them in at any point to have them done to your liking!
I love chicken pot pie! Perfect for the two of us, my Husband and I! Can’t wait to try this recipe! Thanks for posting!