Slow Cooker Chicken Pot Pie Soup Recipe
Daily Value: 15%
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||30µg||7%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Special Designations: Kid-friendly
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