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Slow Cooker Chicken Pot Pie Soup

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Looking for a healthy, low-calorie version of a classic comfort food? This Slow Cooker Chicken Pot Pie Soup gives you the rich, creamy flavors of chicken pot pie but without the heavy calories. Made with lean chicken, fresh vegetables, and Yukon Gold potatoes, it’s a satisfying soup that’s hearty enough to be a meal on its own. Plus, it’s super easy to make with minimal effort!

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

2 tablespoons olive oil

1 lb. chicken breasts (about 2 larger breasts)

1 cup celery, cut into 1-inch pieces

1 cup carrot, cut into 1-inch pieces

1 cup onion, finely chopped

1/2 tablespoon garlic, finely minced

2 cups Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 cup Yukon Gold potatoes, peeled and cut into quarters (to be removed at the end)

1 teaspoon black pepper

1/2 teaspoon salt

3 cups low-sodium chicken broth or bone broth

1 tablespoon fresh parsley, for garnish

1/2 cup almond milk (or other dairy-free milk of choice)

Instructions

  1. 1. Prepare the Vegetables:
  2. In a pan, heat the olive oil over medium heat. Add the celery, carrot, onion, garlic, salt, and pepper. Sauté for 2 minutes until the vegetables begin to soften. This step is optional but recommended for enhanced flavor.
  3. 2. Assemble in the Slow Cooker:
  4. Add the raw chicken breasts, sautéed vegetables, and potatoes to the slow cooker. Pour in the chicken broth, cover, and cook on low for 6 hours.
  5. 3. Blend the Potatoes:
  6. Once the soup is cooked, remove the large potato pieces and chicken breasts from the pot. Add the large potato quarters to a blender with almond milk and about 1/2 cup of the broth. Blend until smooth, then return the mixture to the pot.
  7. 4. Shred the Chicken:
  8. Shred the cooked chicken breasts on a cutting board, then return the shredded chicken to the pot and stir until the soup is well combined and smooth.
  9. 5. Garnish and Serve:
  10. Garnish with fresh parsley and serve immediately. Enjoy your healthy and creamy chicken pot pie soup!

Notes

  • Dairy-Free Option: Already included with almond milk, but feel free to use any non-dairy milk you prefer.
  • Vegetable Boost: Add peas, corn, or green beans for extra veggies and color.
  • Spicy Version: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
  • Low-Carb Option: Skip the potatoes or substitute with cauliflower for a lower-carb version.

Find it online: https://cookingwithsarah.com/slow-cooker-chicken-pot-pie-soup/