Slow Cooker Chicken Pot Pie Soup

Why You’ll Love This Recipe

• Effortless preparation: Let the slow cooker do the work while you relax.
• Rich and creamy: The combination of cream cheese and broth makes this soup ultra-creamy and indulgent.
• All the flavor of chicken pot pie: Enjoy the delicious taste of chicken pot pie without the pie crust.
• Customizable: Add your favorite vegetables or use leftovers for a quick meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp Unsalted butter (optional, only if sautéing onion)
• 1 cup Onion, diced
• 1 lb Boneless skinless chicken breasts
• 1 tsp Poultry seasoning
• 1/2 tsp Sea salt (plus more to taste)
• 1/4 tsp Black pepper
• 4 cups Chicken broth, reduced sodium
• 1 medium Bay leaf
• 2 cups Frozen peas and carrots, diced
• 8 oz Cream cheese
• 1/2 tsp Xanthan gum (optional, for thicker soup)

Directions

1. Sauté onions (optional): If you prefer a deeper flavor, sauté the diced onions in butter over medium heat until softened (about 5 minutes). This step is optional if you’re in a hurry or want a quicker version.
2. Assemble in the slow cooker: Place the chicken breasts, sautéed onion (if using), poultry seasoning, sea salt, black pepper, chicken broth, and bay leaf into the slow cooker. Stir to combine.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
4. Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
5. Add vegetables and cream cheese: Stir in the frozen peas and carrots. Cut the cream cheese into chunks and add it to the soup. Stir until the cream cheese is fully melted and incorporated into the soup.
6. Thicken (optional): If you prefer a thicker soup, sprinkle the xanthan gum over the soup and stir well. Let it cook for an additional 10–15 minutes on low to thicken.
7. Taste and adjust: Taste the soup and adjust the seasoning with more salt or pepper as needed.
8. Serve: Ladle the soup into bowls and enjoy this comforting, creamy meal.

Servings and Timing

• Servings: 6 servings
• Prep time: 10 minutes
• Cook time: 3–7 hours (depending on slow cooker settings)
• Total time: 3–7 hours

Variations

• Vegetable options: Swap the peas and carrots for other vegetables like corn, green beans, or potatoes.
• Dairy-free: Use a non-dairy cream cheese or coconut milk in place of the regular cream cheese for a dairy-free version.
• Add spices: Enhance the flavor with a pinch of garlic powder, onion powder, or thyme.
• With potatoes: Add diced potatoes at the beginning of the cooking time for a heartier soup.
• Gluten-free: This recipe is naturally gluten-free as long as you use gluten-free chicken broth and skip any thickening agents that contain gluten.

Storage/Reheating

• Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3–4 days.
• Freeze: This soup can be frozen for up to 2 months. Freeze without cream cheese, and add it after reheating for the best texture.
• Reheat: Reheat in a pot over low heat on the stove, stirring occasionally to prevent burning. You can also reheat in the microwave in 1-minute intervals, stirring between each.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs will work just as well and may add a richer flavor to the soup.

Can I cook this soup on the stovetop?

Yes, you can cook this soup on the stovetop. Simmer the chicken and broth on low heat for about 30 minutes, shred the chicken, and then add the vegetables and cream cheese. Let it simmer for an additional 15–20 minutes until the vegetables are tender.

Can I leave out the xanthan gum?

Yes, the xanthan gum is optional and used only to thicken the soup. If you prefer a thinner soup, simply leave it out.

Can I substitute the cream cheese?

Yes, you can substitute the cream cheese with sour cream or a dairy-free alternative like cashew cream or non-dairy cream cheese.

Can I add potatoes to the soup?

Yes, diced potatoes can be added to the slow cooker at the beginning of the cooking process. They’ll cook along with the chicken and add heartiness to the soup.

How can I make this soup spicier?

Add a pinch of cayenne pepper or red pepper flakes for a little heat. You can also try adding some diced jalapeños for extra spice.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the fridge for 3–4 days or freeze it for longer storage.

How do I make this soup vegetarian?

For a vegetarian version, use vegetable broth and swap the chicken for cubed tofu or more vegetables like mushrooms or lentils.

Can I make this soup in an Instant Pot?

Yes, you can! Cook the chicken, broth, seasonings, and bay leaf under high pressure for 10 minutes, shred the chicken, then add the vegetables and cream cheese.

How can I thicken this soup without xanthan gum?

If you don’t want to use xanthan gum, you can thicken the soup by adding a slurry made from cornstarch and water, or by mashing some of the vegetables and chicken in the soup to naturally thicken it.

Conclusion

This Slow Cooker Chicken Pot Pie Soup is the perfect meal for busy weeknights or cozy weekends. With its creamy texture, savory flavors, and the convenience of the slow cooker, it brings all the comfort of chicken pot pie without the hassle of making a crust. Whether you enjoy it as a stand-alone dish or paired with some crusty bread, it’s sure to be a family favorite!

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