Slow Cooker Chicken Pot Pie Soup Recipe
Nutrition
Cal/Serving: 325Daily Value: 16%
Servings: 5
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 11g | 16% |
| Saturated | 3g | 15% |
| Trans | 0g | 0% |
| Carbs | 28g | 9% |
| Fiber | 6g | 23% |
| Sugars | 7g | 0% |
| Protein | 30g | 60% |
| Cholesterol | 60mg | 20% |
| Sodium | 204mg | 8% |
| Calcium | 54mg | 5% |
| Magnesium | 67mg | 17% |
| Potassium | 805mg | 23% |
| Iron | 3mg | 16% |
| Zinc | 2mg | 15% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 44mg | 73% |
| Thiamin (B1) | 0mg | 23% |
| Riboflavin (B2) | 0mg | 18% |
| Niacin (B3) | 15mg | 74% |
| Vitamin B6 | 1mg | 40% |
| Folic Acid (B9) | 74µg | 19% |
| Vitamin B12 | 1µg | 8% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 24µg | 30% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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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.
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
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Servings: 5Cuisine: American
Special Designations: Kid-friendly

















































