Crock Pot Chicken Pot Pie Soup
The ultimate cozy comfort meal made in your slow cooker. Try my healthy Crock-Pot chicken pot pie soup for an easy and nutritious dinner.
Servings: 4
Equipment
Ingredients
- 3 boneless skinless chicken breasts
- 3 cups mixed frozen vegetables peas, carrots, corn, and green beans
- 2 peeled Yukon gold potatoes diced small
- 1 yellow onion diced small
- 5 cloves garlic minced
- 1 tsp salt
- black pepper to taste
- 1 tsp dried thyme
- ½ tsp red pepper flakes optional
- 3 ½ cups water
- 4 tsp Better Than Bouillon chicken flavor
- ½ cup half-and-half cream
- 2 Tbsp flour
- ½ cup grated parmesan
- 3 handfuls chopped baby spinach optional
To serve
- biscuits or fresh bread
Instructions
- Add chicken, vegetables, potato, onion, garlic, salt, pepper, thyme, red pepper flakes (if using), water, and Bouillon to your slow cooker. Stir and cover.
- Cook for 4-hours on high, or until your chicken can easily be pulled apart with a fork. Shred the chicken right in the pot, or shred on a cutting board and return it to the slow cooker.
- Mix your flour and milk together in a small bowl or cup. Pour into the slow cooker and stir. Cook for another 60 or more minutes or until soup is lightly bubbling and slightly thickened.
- Stir in parmesan and baby spinach. Serve and enjoy!
Nutrition
Calories: 489kcal | Carbohydrates: 48g | Protein: 48g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 1116mg | Potassium: 1603mg | Fiber: 9g | Sugar: 4g | Vitamin A: 9319IU | Vitamin C: 47mg | Calcium: 246mg | Iron: 4mg