Slow Cooker Chicken Pot (Printable)

Tender chicken and hearty vegetables cooked slowly in a creamy, flavorful blend.

# What you'll need:

→ Proteins

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes, Yukon Gold or Russet
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickening Agent

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# Method:

01 - Place chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour chicken broth into the slow cooker and stir all ingredients to combine evenly.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove the cooked chicken from the slow cooker using tongs. Shred the meat with two forks and return it to the pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until the mixture thickens.
07 - Pour the creamy mixture into the slow cooker. Add frozen peas and mix thoroughly to incorporate.
08 - Cover the slow cooker and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired consistency.
09 - Remove the bay leaf from the soup. Taste and adjust salt and pepper seasoning as needed.
10 - Ladle the soup into serving bowls and garnish with fresh chopped parsley. Serve alongside warm biscuits or puff pastry squares.

# Expert Advice:

01 -
  • Your slow cooker does nearly all the work while you go about your day, then you spend 10 minutes making a quick roux to transform everything into silky, restaurant-quality creaminess.
  • It feeds a crowd easily and tastes even better the next day, making it the kind of dish that rewards meal prep without tasting reheated.
  • The combination of tender chicken, soft vegetables, and rich broth hits that nostalgic pot pie feeling without requiring you to manage a finicky pastry crust.
02 -
  • Resist the urge to add the peas at the beginning because they'll turn an unappetizing grayish-green and lose all their fresh vegetable snap—they only need the final 20 minutes to heat through and stay tender.
  • Make your roux in a separate pan rather than trying to mix flour into butter inside the hot slow cooker broth, as this prevents lumps and gives you complete control over the texture before it hits the main pot.
03 -
  • Cut all your vegetables the night before and store them in the slow cooker insert in the refrigerator, then in the morning you just add chicken, broth, and seasonings—this makes a busy weeknight dinner actually feasible.
  • The roux-and-cream step is what separates this from a plain chicken vegetable soup, and taking those few minutes to do it properly rewards you with a silky, elegant texture that feels special without being difficult.
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