Slow Cooker Chicken Pot (Printable)

Tender chicken and hearty vegetables simmered in a creamy, savory broth for a cozy, satisfying meal.

# What You'll Need:

→ Meats

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
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 - 0.5 cup heavy cream

→ Thickener

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 - 0.5 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 0.5 teaspoon black pepper

→ Optional Garnish

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

# How-To Steps:

01 - Combine chicken breasts, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in chicken broth and stir thoroughly to combine all ingredients.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are fork-tender.
04 - Remove chicken from slow cooker using tongs and shred with two forks. Return shredded chicken 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 until smooth paste forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until mixture thickens and reaches desired consistency.
07 - Pour creamy mixture into the slow cooker and add frozen peas. Stir well to distribute evenly throughout the soup.
08 - Cover and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
09 - Remove bay leaf from the soup. Taste and adjust salt and pepper as needed.
10 - Ladle hot soup into bowls and top with fresh chopped parsley. Serve with warm biscuits or puff pastry squares on the side if desired.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while you go about your day, then you spend just 10 minutes making a silky roux to finish it.
  • It tastes like someone spent hours making pot pie, but it's genuinely effortless in the best way.
  • Creamy, warm, and deeply satisfying without ever feeling heavy or pretentious.
02 -
  • Never whisk the cream mixture directly into a hot slow cooker without tempering it first; it can break or curdle instead of staying silky.
  • The roux needs to cook for a full minute or two before you add liquid, or it will taste raw and floury no matter how long you cook the soup.
  • Frozen peas stay bright and crisp if you add them right at the end, but fresh peas will cook down to nothing if added earlier.
03 -
  • Always make your roux in a separate pan rather than trying to do it in the slow cooker; temperature control and proper emulsification matter more than you'd think.
  • Taste the soup before serving and adjust seasoning, because slow cooking can mute salt levels in unexpected ways depending on how much liquid evaporates.
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