Slow Cooker Chicken Pot (Print version)

Creamy slow cooker dish featuring tender chicken, vegetables, and a savory broth for easy, comforting meals.

# What You'll Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tbsp unsalted butter

→ Herbs & Seasonings

13 - 1 tsp dried thyme
14 - 1 tsp dried parsley
15 - 1/2 tsp dried rosemary
16 - 1 bay leaf
17 - 1 tsp salt, or to taste
18 - 1/2 tsp black pepper

→ Optional Garnish

19 - Fresh chopped parsley
20 - Flaky biscuits or puff pastry squares for serving

# Cooking Steps:

01 - Add chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, parsley, rosemary, bay leaf, salt, and black pepper to the slow cooker.
02 - Pour chicken broth into the slow cooker and stir all ingredients to combine thoroughly.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from slow cooker using tongs and shred using two forks, then return shredded chicken to the pot.
05 - Melt butter in a medium saucepan over medium heat, then whisk in flour and cook for 1 to 2 minutes until a roux forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker, add frozen peas, and mix well to combine.
08 - Cover slow cooker and cook on high setting for 20 to 30 minutes until heated through and slightly thickened.
09 - Remove bay leaf from the soup, taste, and adjust salt and pepper to desired flavor.
10 - Ladle soup into serving bowls and garnish with fresh chopped parsley. Serve with warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • The slow cooker does almost everything while you're living your actual life, then a quick roux transforms it into something impossibly creamy and rich.
  • It tastes like someone spent hours on the stove, but you barely touched anything, which feels a little like magic.
  • Leftovers taste even better the next day, and it freezes beautifully for those nights when you need comfort without effort.
02 -
  • The roux made on the stovetop is essential; don't try to thicken this by dumping flour directly into the slow cooker, or you'll have lumpy soup and regret.
  • If your soup seems too thin after adding the cream mixture, let it cook on high for the full thirty minutes and it'll thicken more than you expect.
  • Frozen peas added at the very end are the difference between bright, individual peas and a mushy texture that feels defeated.
03 -
  • Don't skip mincing the garlic fine; larger chunks turn bitter in the slow cooker, while minced garlic softens into the background and just adds depth.
  • If your slow cooker runs hot, check the soup at the four and a half hour mark; some cookers finish chicken much faster than others, and you don't want it falling apart prematurely.
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