Slow Cooker Chicken Pot (Printable)

A creamy blend of chicken, veggies, and herbs in a slow-cooked, comforting broth for cozy dinners.

# What You Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1 1/2 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# How-To:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine all ingredients.
03 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
04 - Remove chicken from slow cooker and shred using two forks, then return shredded chicken to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
06 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened (approximately 3 to 4 minutes).
07 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup is creamy and thickened.
08 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Hacks:

01 -
  • It does almost all the work while you're living your day—just dump and forget for six hours.
  • That moment when you stir in the creamy roux and watch the whole pot transform into velvet comfort is genuinely magical.
  • You get all the cozy pot pie vibes without actually making pastry crust, which is a win I'll take every time.
02 -
  • If you add the cream mixture too early or skip the roux step entirely, you'll end up with soup that never thickens properly—the roux is non-negotiable for that pot pie texture.
  • Shredding the chicken while it's still hot is easier and makes it more tender; waiting until it cools makes it stringy and difficult.
03 -
  • Cook your roux separately instead of directly in the slow cooker—this prevents lumps and gives you complete control over the texture.
  • Don't peek constantly; every time you lift that lid, heat escapes and you're adding 15 minutes to your cooking time.
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