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Skip the hassle of dealing with pastry and make this easy chicken pot pie soup in a slow cooker for the same comforting flavor instead!
This chicken pot pie soup recipe is a new twist on the comforting classic! Add onion, celery, chicken, and broth to a slow cooker. Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots.
Creamy, comforting, and perfect for a weeknight dinner on a chilly winter night, this Crock Pot chicken pot pie soup will have you coming back for seconds. Soft, juicy chicken teams up with aromatic herbs and lots of veggies in a rich, creamy broth that gets topped with a crispy and flaky biscuit - this one’s truly a hug in a bowl.
Sooooo, crock pot chicken pot pie soup to the rescue. And seriously...who doesn't want a warm, creamy soup sometimes? This is the super quick and easy version. Mostly frozen veggies and canned soups. It's a true "dump & go" recipe that you don't have to fuss with at all.
Slow Cooker Chicken Pot Pie Soup – low maintenance creamy winter comfort food, made from scratch! Slow Cook: Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
Slow cooker chicken pot pie soup is an easy, creamy, and flavorful soup you'll want to make all year round. A delicious twist on a comforting classic!
1 ½ lbs boneless, skinless chicken breasts (or thighs) 4 cups chicken broth; 1 cup heavy cream; 2 cups frozen mixed vegetables (peas, carrots, green beans, and corn)