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
Makes
6 servings
Ingredients
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
Preparation
- 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.
- Sprinkle the chicken with thyme, oregano, salt, and pepper.
- Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
- 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.
- 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.
- 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: https://www.spendwithpennies.com/slow-cooker-chicken-pot-pie-soup/