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January 14, 2024

Recipe: Slow Cooker Chicken Pot Pie Soup

by Jaclyn Corrado, MS, RDN

This slow cooker recipe is perfect for cold and busy weekdays. A delicious twist on a comforting classic! It’s not too heavy, yet it’s cozy and totally satisfying. Made with simple ingredients you probably already have in your kitchen.

Prep Time

10 minutes

Cook Time

6 hours


6 servings


1 ½ cups onions, chopped

½ cup celery, chopped

2 cloves garlic, minced

4 boneless, skinless chicken breasts

2 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon oregano

1 teaspoon salt

½ teaspoon ground pepper

1 ½ cups frozen peas and carrots

1 cup half and half

2 tablespoons cornstarch


  1. Layer the onion, celery, and garlic at the bottom of the slow cooker. Place the chicken breasts on top of the vegetables and pour the chicken broth over the chicken.
  2. Sprinkle the chicken with thyme, oregano, salt, and pepper.
  3. Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
  4. Remove chicken from the slow cooker and shred into bite-sized pieces with a fork. Return the chicken to the slow cooker. Stir in the peas and carrots.
  5. In a small bowl, whisk the half and half together with the cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes to thicken.
  6. Ladle soup into bowls. Serve with fresh biscuits, if desired. Properly stored, this recipe will last 3-4 days in the refrigerator and up to 3 months in the freezer.

Nutrition Information

Serving Size: 1/6 of recipe

Calories: 152, Fat: 3g, Protein: 19g, Carbohydrates: 12g, Fiber: 2g, Sodium: 508mg

Adapted from:


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