Slow Cooker Chicken Pot (Printable)

Creamy slow cooker chicken with vegetables and rich savory broth for easy, comforting dinners.

# What You'll Need:

→ Poultry

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 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, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper into the slow cooker.
02 - Pour chicken broth into the slow cooker and stir all ingredients to combine evenly.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from the slow cooker using tongs. Shred the meat using two forks, then return to the pot.
05 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until a paste forms.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until the mixture thickens.
07 - Pour the thickened cream sauce into the slow cooker. Add frozen peas and stir thoroughly to distribute evenly.
08 - Cover and cook on high setting for 20 to 30 minutes until soup is heated through and reaches desired consistency.
09 - Remove bay leaf from the soup. Taste and adjust salt and pepper as needed.
10 - Ladle soup into bowls and serve hot, garnished with fresh parsley and accompanied by warm biscuits or puff pastry squares if desired.

# Expert Tips:

01 -
  • Your slow cooker does almost all the work while you go about your day, and the house smells incredible the whole time.
  • It tastes like you've been cooking since morning, but you've really only spent 20 minutes prepping.
  • The creamy roux trick makes it taste like you know what you're doing, even if you're winging it.
02 -
  • The roux absolutely must be made separately and whisked in gradually—if you try to add cold cream straight to the slow cooker, you'll get lumps that even aggressive stirring won't fix.
  • Don't skip the initial 6-hour low-and-slow phase and rush straight to the cream step, because the broth needs that time to become deeply flavored and the chicken needs to be tender enough to shred easily.
  • Frozen peas go in at the very end because they cook in minutes, and adding them at the beginning means you'll have mushy peas and nobody wants that.
03 -
  • Don't be shy with the cream—this soup is supposed to be indulgent and silky, and that's exactly what makes it taste like comfort.
  • If you accidentally add the peas too early and they get mushy, it's not a disaster, but next time wait until the very end.
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