Slow Cooker Chicken Pot Pie Soup
The recipe Slow Cooker Chicken Pot Pie Soup can be made in about 4 hours and 10 minutes. This recipe makes 8 servings with 250 calories, 17g of protein, and 9g of fat each. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 72 people found this recipe to be delicious and satisfying. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by Your Homebased Mom. It works well as an affordable soup. If you have half and half, onion, thyme, and a few other ingredients on hand, you can make it. Overall, this recipe earns a good spoonacular score of 65%. If you like this recipe, you might also like recipes such as Slow Cooker Chicken Pot Pie Soup, Slow-Cooker Chicken Pot Pie Soup, and Easy Slow Cooker Chicken Pot Pie Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
1 cup carrots, chopped
½ cup celery, chopped
4 cups chicken broth
¼ cup flour or cornstarch
1 cup frozen corn
2 tsp garlic, minced
½ cup half and half
½ cup onion, chopped
1 tsp oregano
1 cup frozen peas
¼ tsp pepper
store bought pie crust
1 tsp salt
1 lb. boneless,skinless chicken breast (about 2 chicken breasts)
½ tsp thyme
Equipment:
slow cooker
cookie cutter
bowl
Cooking instruction summary:
Add all ingredients except for the peas, corn and half and half into slow cooker.Cover and cook on high for 4 hours or until chicken is cooked through and shreds easily.Remove chicken and shred. Return to slow cookerIn a bowl combine half and half and flour. Return to the slow cooker along with the peas and corn and allow it to cook on high for an additional 30 minutes so the broth thickens partially (it won't get real thick)While soup is cooking use a cookie cutter and cut out shapes from the pie crust. Bake according to directions on package and use as garnish on your soup.
Step by step:
1. Add all ingredients except for the peas, corn and half and half into slow cooker.Cover and cook on high for 4 hours or until chicken is cooked through and shreds easily.
2. Remove chicken and shred. Return to slow cooker
3. In a bowl combine half and half and flour. Return to the slow cooker along with the peas and corn and allow it to cook on high for an additional 30 minutes so the broth thickens partially (it won't get real thick)While soup is cooking use a cookie cutter and cut out shapes from the pie crust.
4. Bake according to directions on package and use as garnish on your soup.
Nutrition Information:
covered percent of daily need
