Ingredients
For the Slow Cooker:
- 1-1 ½ lbs boneless skinless chicken breasts, cut into ¾-inch pieces
- 1 lb potatoes (2 medium), peeled and cut into ½-inch pieces (about 3 cups)
- 3-4 stalks celery, diced (about 1 cup)
- 1 small yellow onion, diced (about 1 cup)
- 3 garlic cloves, minced (2-3 teaspoons)
- 1 12-ounce bag frozen mixed vegetables
- ⅓ cup heavy cream (may substitute with half-and-half)
- Homemade Biscuits or store-bought biscuits, for serving
- Optional garnish: chopped fresh parsley or fresh thyme leaves
For the Sauce:
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour (use gluten-free flour as needed)
- 3 cups low-sodium chicken broth, divided
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried rosemary
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken pieces, potatoes, diced celery, chopped onion, minced garlic, and frozen mixed vegetables into the slow cooker bowl. Set aside while you prepare the sauce.
- Make the Sauce: In a large skillet over medium heat, melt the unsalted butter. Gradually sprinkle the flour over the melted butter and whisk to form a smooth paste. Slowly add 1 cup of the chicken broth, whisking continuously until smooth. Then add the remaining 2 cups of broth. Increase heat to medium-high and bring the mixture to a simmer, whisking frequently until the sauce slightly thickens, about 4-6 minutes.
- Season the Sauce: Remove the skillet from heat and stir in dried thyme, paprika, garlic powder, onion powder, salt, black pepper, and rosemary, blending the flavors together well.
- Combine Sauce with Slow Cooker Ingredients: Pour the thickened sauce over the ingredients in the slow cooker. Use a spatula to gently toss everything together ensuring ingredients are evenly coated.
- Cook the Soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 4 to 5 hours, until the chicken is cooked through and vegetables are tender.
- Finish the Soup: Just before serving, remove the lid to stop the soup from simmering. Stir in the heavy cream (or half-and-half if preferred). If the soup is too thick, add additional broth ¼ to ½ cup to achieve desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Serve: Ladle the soup into bowls and top with warm homemade or store-bought biscuits. Garnish with fresh parsley or thyme leaves if desired for a fresh finish.
Notes
- The soup should be thick but slightly thinner than traditional pot pie filling. Add extra broth at the end if it feels too thick, especially as the soup thickens upon cooling.
- For a gluten-free version, substitute the all-purpose flour in the sauce with a 1:1 gluten-free baking flour blend, such as Bob’s Red Mill 1 to 1 Baking Flour.
- Nutrition values provided are per 1 cup serving of the soup without the biscuit. Adding the biscuit will increase calories and other nutrient counts.
- Prep Time: 20 minutes
- Cook Time: 4 hours (high) or 6 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
