Slow Cooker Chicken Pot Pie Soup
Ingredients:
• 2 pounds boneless, skinless chicken breasts, cubed.
• 2 cups red potatoes, cubed.
• 16 ounces frozen mixed vegetables.
• 2 ½ cups water.
• 3 tablespoons chicken bouillon paste.
• 1 ½ cups whole milk.
• ¾ cup all-purpose flour.
• ½ teaspoon garlic powder.
• ½ teaspoon onion powder.
• ½ teaspoon sea salt.
• ¼ teaspoon freshly ground black pepper.
Instructions:
• Lightly grease the container of your slow cooker to prevent sticking.
• In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.
• In a 3 or 4 quart saucepan, bring the water to a boil. Add chicken bouillon paste and whisk until fully dissolved.
• Gradually add the milk and flour mixture to the saucepan, whisking frequently over medium heat until the sauce thickens, about 3 minutes. Remove from heat.
• Place the cubed chicken breasts, cubed potatoes, and frozen mixed vegetables into the slow cooker.
• Pour the prepared sauce over the mixture in the slow cooker and stir to combine all ingredients evenly.
• Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
• In the final 30 minutes of cooking, slightly ajar the lid to allow some moisture to escape, helping the sauce to thicken.
• Serve the soup warm, seasoned to taste, and enjoy the hearty flavors.