Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup

Jennifer Drummond


  • 1 Pound  boneless chicken breast
  • 10 Ounces  can fat-free cream of chicken soup
  • 4 Cups  low-sodium chicken broth
  • 16 Ounces  frozen bag peas, carrots, corn, and green beans
  • 1 Cup  peeled, diced potato
  • 1/2 Cup  diced onion
  • 1 Teaspoon  thyme
  • 1 Teaspoon  pepper
  • bay leaf
  • 2 Tablespoons  cornstarch
  • 2 Tablespoons  water

The Slow Cooker Chicken Pot Pie Soup is truly a comfort food soup. It's thick, creamy, and does taste like chicken pot pie without the crust!

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Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. Stir to combine. Cook on high for 5 hours or on low for 7-9 hours.

Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes. 

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