Slow Cooker Chicken Pot Pie Soup
Ingredients:
1. 2 pounds boneless, skinless chicken breasts, cubed
2. 2 cups red potatoes, cubed
3. 16 ounces frozen mixed vegetables
4. 2 ½ cups water
5. 3 tablespoons chicken bouillon paste
6. 1 ½ cups whole milk
7. ¾ cup all-purpose flour
8. ½ teaspoon garlic powder
9. ½ teaspoon onion powder
Directions:
1. Prep the Slow Cooker:
1.1. Place the cubed chicken, red potatoes, and frozen mixed vegetables in the slow cooker.
1.2. In a separate bowl, whisk together the water and chicken bouillon paste until well combined.
1.3. Pour the chicken broth mixture over the ingredients in the slow cooker.
2. Cook the Soup:
2.1. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
3. Thicken the Soup:
3.1. In a small bowl, whisk together the whole milk, all-purpose flour, garlic powder, and onion powder until smooth.
3.2. Stir the milk mixture into the slow cooker, mixing well to combine.
3.3. Continue cooking on high for an additional 30 minutes, or until the soup has thickened slightly.
4. Serve:
4.1. Ladle the warm and creamy chicken pot pie soup into bowls.
4.2. Garnish with fresh herbs or a sprinkle of black pepper, if desired.
4.3. Enjoy your comforting and hearty slow cooker chicken pot pie soup!
Preparation Time: 15 minutes | Cooking Time: 6-8 hours on low or 3-4 hours on high | Total Time: 6 hours 15 minutes – 8 hours 15 minutes | Calories: 350 kcal per serving | Servings: 6 servings