Slow Cooker Chicken Pot (Printable Version)

Tender chicken and vegetables simmered slowly for a rich and creamy meal perfect for any night.

# Ingredient List:

→ Meats

01 - 1.5 pounds boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium yellow onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream

→ Thickener

11 - 1/3 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# How-To Steps:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, garlic, dried thyme, parsley, rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour chicken broth over ingredients and stir thoroughly to combine all elements evenly.
03 - Cover and cook on low setting for 6 hours until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from slow cooker and shred using two forks, then return shredded meat to the pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a light brown roux forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Pour the thickened cream sauce into the slow cooker, add frozen peas, and mix thoroughly to distribute evenly throughout the soup.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and soup reaches desired consistency.
09 - Remove bay leaf from soup. Taste and adjust salt and pepper seasoning as needed.
10 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve with warm biscuits or puff pastry squares on the side.

# Expert Tips:

01 -
  • It does almost all the work while you're living your life, then asks you to spend just 10 minutes on the stovetop to finish.
  • That creamy, savory broth tastes like someone's grandmother made it, but without any of the actual fussing.
  • One pot means one cleanup, which feels like a small victory on a busy weeknight.
02 -
  • Don't skip making the roux separately—dumping flour directly into the slow cooker creates clumps that won't go away no matter how much you stir.
  • The frozen peas go in at the very end because they only need 20 minutes to heat through, and longer than that turns them into sad, mushy green bits.
03 -
  • Don't brown the chicken first—the slow cooker does the flavor work for you, and skipping that step saves you a pan and 10 minutes.
  • If your slow cooker runs hot, start checking at the 5-hour mark to make sure nothing is overcooking or breaking down into mush.
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