Slow Cooker Chicken Pot Pie Soup (Print Version)
# Ingredients:
01 -
2 pounds boneless, skinless chicken breasts, cubed.
02 -
2 cups red potatoes, cubed.
03 -
16 ounces frozen mixed vegetables.
04 -
2 ½ cups water.
05 -
3 tablespoons chicken bouillon paste.
06 -
1 ½ cups whole milk.
07 -
¾ cup all-purpose flour.
08 -
½ teaspoon garlic powder.
09 -
½ teaspoon onion powder.
10 -
½ teaspoon sea salt.
11 -
¼ teaspoon freshly ground black pepper.
# Instructions:
01 -
Lightly grease the container of your slow cooker to prevent sticking.
02 -
In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
03 -
In a 3 or 4 quart saucepan, bring the water to a boil. Add chicken bouillon paste and whisk until fully dissolved.
04 -
Gradually add the milk and flour mixture to the saucepan, whisking frequently over medium heat until the sauce thickens, about 3 minutes. Remove from heat.
05 -
Place the cubed chicken breasts, cubed potatoes, and frozen mixed vegetables into the slow cooker.
06 -
Pour the prepared sauce over the mixture in the slow cooker and stir to combine all ingredients evenly.
07 -
Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
08 -
In the final 30 minutes of cooking, slightly ajar the lid to allow some moisture to escape, helping the sauce to thicken.
09 -
Serve the soup warm, seasoned to taste, and enjoy the hearty flavors.
# Notes:
01 -
Consider substituting chicken bouillon with 'Better Than Bouillon' paste for enhanced flavor.
02 -
Frozen vegetables are a convenient choice but feel free to use fresh ones if preferred.
03 -
Substitute red potatoes with Yukon gold or russet potatoes for a variation in taste and texture.
04 -
To make this recipe gluten-free, use all-purpose gluten-free flour instead of regular flour.
05 -
Store leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.
06 -
To reheat, thaw the soup in the fridge overnight or on the counter preceding transferring to a pot for gentle warming on the stove.