Ingredients
For the Slow Cooker:
- 1–1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3–4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream (may substitute half-and-half)
- Homemade Biscuits or store-bought biscuits for serving
- Optional garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (or gluten-free flour as needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
Instructions
- Prepare Ingredients: Add the cut chicken breasts, potatoes, diced celery, diced onion, minced garlic, and frozen mixed vegetables into the slow cooker and set aside.
- Make the Sauce: In a large skillet over medium heat, melt the unsalted butter. Sprinkle the flour over the melted butter and whisk gently to form a smooth paste (roux). Gradually add 1 cup of chicken broth, whisking continuously until smooth, then add the remaining 2 cups of broth. Increase the heat to medium-high and bring the mixture to a simmer, cooking 4-6 minutes until slightly thickened, whisking frequently.
- Season the Sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and dried rosemary until well combined.
- Combine and Cook: Pour the thickened sauce over the ingredients in the slow cooker. Using a spatula, gently toss everything together to coat evenly. Cover and cook on low for 6–7 hours or on high for 4–5 hours until chicken and vegetables are tender.
- Finish the Soup: Just before serving, remove the lid and let the soup stop simmering. Stir in the heavy cream or substitute and adjust consistency by adding more broth if needed. Taste and adjust salt and pepper to preference.
- Serve: Ladle the soup into bowls and top with homemade or store-bought biscuits. Garnish with chopped fresh parsley or fresh thyme leaves if desired for an extra fresh flavor.
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour in the sauce.
- You can adjust the thickness of the soup by adding more chicken broth before serving if it’s too thick.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with biscuits to recreate the pot pie experience, or enjoy as is for a lighter meal.
- To save time, use store-bought biscuits or pre-cut vegetables.
- Prep Time: 20 minutes
- Cook Time: 4 hours on high or 6-7 hours on low
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
