This is one of the easiest soup recipes I’ve come across. You add all the ingredients into the crock pot, mix them together and cook. Below are also instructions to thicken the soup, if that’s how you prefer it.
Slow Cooker Chicken Pot Pie Soup:
- 2 lbs boneless, skinless chicken breasts
- 2½ cups frozen, mixed vegetables
- 3 cups cubed potatoes
- 3½ cups cream of chicken soup (homemade recipe below OR use 2 cans condensed cream of chicken soup plus 1 cup of water)
- Optional: ½ cup instant mashed potato flakes OR 2 tbsp cornstarch + 3 tbps cold water
Homemade Cream of Chicken Soup:
- 2½ cups water
- 7 tsp chicken bouillon
- ½ cup half n half
- 1 cup milk
- ¾ cup flour
- 1 tsp minced onion flakes
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic
- ¼ tsp parsley
Cut the chicken into cubes, place them into the crock pot. Add the frozen vegetables and the potatoes. Add the cream of chicken soup and mix everything together. Cook on high for 6 hours.
You can thicken the soup more if you want using 1/2 cup of instant mashed potato flakes or by using cornstarch. To use cornstarch to thicken the soup, mix together 2 tablespoons of cornstarch and 3 tablespoons of cold water. Stir the mixture into the chicken pot pie soup. Put the lid back on the crockpot and allow the soup to thicken for about 10 minutes. This method will only work if your soup is simmering or boiling slowly. If your crockpot isn’t that hot, stir in instant mashed potato flakes, put the lid back on and allow the soup to thicken for a couple of minutes.
Quick Tip: Freeze a portion of this soup for a quick homemade meal any night of the week!
Thanks to The Gunny Sack for this warm soup perfect for a cold winter night.