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Slow Cooker Chicken Pot Pie Soup Recipe

Nutrition

Cal/Serving: 325
Daily Value: 16%
Servings: 5

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Fat11g16%
Saturated3g15%
Trans0g0%
Carbs28g9%
Fiber6g23%
Sugars7g0%
Protein30g60%
Cholesterol60mg20%
Sodium204mg8%
Calcium54mg5%
Magnesium67mg17%
Potassium805mg23%
Iron3mg16%
Zinc2mg15%
Vitamin A797IU16%
Vitamin C44mg73%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg18%
Niacin (B3)15mg74%
Vitamin B61mg40%
Folic Acid (B9)74µg19%
Vitamin B121µg8%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K24µg30%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Slow Cooker Chicken Pot Pie Soup
Jennifer Drummond

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!

See all soup recipes.

Click here to see Comfort Food Alternatives.

3.18182
 

INGREDIENTS

  • 1 pound boneless chicken breast
  • One 10-ounce can fat-free cream of chicken soup
  • 4 cups low-sodium chicken broth
  • One 16-ounce frozen bag peas, carrots, corn, and green beans
  • 1 cup peeled, diced potato
  • 1/2 cup diced onion
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons water

DIRECTIONS

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. 

Recipe Details

Click here to see more recipes from Peanut Butter and Peppers.

Servings: 5
Cuisine: American
Special Designations: Kid-friendly