Slow Cooker Chicken Pot (Printable)

Savory chicken and vegetables slow-cooked in a creamy, flavorful broth for effortless comfort.

# Required Ingredients:

→ 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 - 0.33 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

# Directions:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour chicken broth over the ingredients and stir thoroughly to combine all components.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are completely tender.
04 - Remove cooked chicken from the slow cooker and shred using two forks, then return shredded meat to the pot.
05 - In a medium saucepan over medium heat, melt butter and whisk in flour, cooking for 1 to 2 minutes until a smooth roux forms.
06 - Gradually whisk whole milk and heavy cream into the roux while stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker, add frozen peas, and mix thoroughly.
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 soup into serving bowls and garnish with fresh chopped parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • It practically makes itself while you go about your day, with no hovering required.
  • Every spoonful tastes like classic chicken pot pie but feels lighter and more forgiving to eat.
  • The slow cooker does the heavy lifting, turning ordinary chicken breasts into something impossibly tender.
  • It's naturally forgiving—if dinner gets delayed an hour, the soup only gets better.
02 -
  • Don't skip making the roux separately—dumping flour directly into the soup creates clumps that no amount of stirring will fix.
  • The peas go in at the very end because they lose their vibrant color and crisp texture if they cook for the full 6 hours.
  • Taste before serving, because the flavors can hide a little during cooking and often need a final salt adjustment to really sing.
03 -
  • If you're doubling the recipe for a crowd, extend the cooking time by only an hour rather than doubling it—the slow cooker's mass means it holds heat efficiently and everything cooks more evenly.
  • Make the roux ahead of time and refrigerate it, then just reheat and whisk in the cream when you're ready—this shaves several minutes off your finish time on a hectic evening.
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