Slow Cooker Dump and Go Chicken Pot Pie Soup
A comforting and hearty soup that combines the classic flavors of chicken pot pie, easy to make by simply dumping ingredients into a slow cooker.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts Use thawed chicken for best results.
- 5 pieces gold potatoes, peeled and cubed About 2 cups.
- 1 medium onion, chopped
- 4 sticks celery, chopped
- 4 cloves garlic, minced Fresh garlic for better flavor.
- 1 tsp dried thyme Key for flavor.
- 1 tsp salt
- 1 tsp pepper
- 2 cans (10.5 ounce) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream or whole milk For added richness.
- 16 ounces frozen mixed vegetables Can replace with other vegetables if desired.
- 16.3 ounces Grands southern homestyle butter tastin’ biscuits For serving.
- to taste fresh parsley, for garnish Optional.
Instructions
Preparation
- Chop the onion, celery, and garlic. Peel and cube the potatoes.
Layering Ingredients
- In a slow cooker, layer the chicken breasts on the bottom.
- Add the cubed potatoes, chopped onion, chopped celery, and minced garlic on top of the chicken.
Seasoning
- Sprinkle the dried thyme, salt, and pepper over the veggies and chicken.
- Stir the mixture gently to coat the ingredients in the seasonings.
Adding Liquids
- Pour in the cream of chicken soup and chicken broth.
- Ensure everything is well combined.
Cooking
- Cover the slow cooker and cook until the chicken is tender and flavors meld.
Final Touch
- Stir in the heavy cream or whole milk just before serving.
Serving
- Ladle the soup into bowls and serve with torn Grands biscuits on the side.
- Sprinkle with fresh parsley, if desired.
Notes
Adjust seasonings to your taste. Make sure to maintain moisture by keeping the slow cooker covered.