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Slow Cooker Chicken Pot Pie Soup | lecremedelacrumb.com
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Slow Cooker Chicken Pot Pie Soup

Slow cooker chicken pot pie soup is an easy, creamy, and flavorful soup you'll want to make all year round. A delicious twist on a comforting classic!
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Author Tiffany

Ingredients

  • 2 medium-large boneless skinless chicken breasts
  • 1 cup frozen peas (or 1 can, drained)
  • 1 cup frozen yellow corn (or 1 can, drained)
  • 1 cup chopped carrots
  • 1 celery stalk, chopped
  • 2 medium potatoes, peeled and diced
  • 1 small yellow or white onion, diced
  • 4 ounces cream cheese, at room temperature
  • 4 cups chicken broth
  • 1 tablespoon chicken bouillon (or 1 chicken bouillon cube)
  • 2 teaspoons garlic powder
  • 3-4 cups heavy cream (see note)
  • 1 tube refrigerated biscuit dough

Instructions

  • In your slow cooker combine chicken, peas, corn, carrots, celery, potatoes, onions, cream cheese, chicken broth, chicken bouillon, and garlic powder. Cover and cook on low for 4-6 hours. (Chicken should be cooked through and potatoes should be easily pierced with a fork)
  • About 30 minutes before serving shred chicken with two forks and stir in heavy cream and salt and pepper to taste.
  • Bake biscuits according to package's instructions.
  • Serve bowls of soup topped with a biscuit or two and fresh thyme if desired.

Notes

For a thicker soup, 2 cups of heavy cream can be replaced with two cans of cream of chicken or cream of mushroom soup.