Slow Cooker Chicken Pot (Printable)

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

# What You'll Need:

→ 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 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 & 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 Make It:

01 - Place chicken breasts, diced potatoes, carrots, celery, onion, minced garlic, dried thyme, dried parsley, dried rosemary, bay leaf, salt, and black pepper into the slow cooker.
02 - Pour chicken broth over the ingredient mixture and stir thoroughly to combine all components.
03 - Cover the slow cooker and cook on low setting for 6 hours until chicken is fully cooked and vegetables are tender.
04 - Remove cooked chicken from the slow cooker and shred into bite-sized pieces using two forks, then return to the pot.
05 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly until a paste forms.
06 - Gradually whisk whole milk and heavy cream into the roux while stirring constantly until the mixture thickens, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker and add frozen peas. Mix thoroughly to distribute evenly.
08 - Cover and cook on high setting for 20 to 30 minutes until the soup is heated through and reaches desired thickness.
09 - Remove bay leaf from the soup. Taste the broth and adjust salt and pepper seasoning as needed.
10 - Ladle soup into bowls and serve hot, garnished with fresh chopped parsley and warm biscuits or puff pastry squares if desired.

# Expert Suggestions:

01 -
  • It does almost all the work while you're living your actual life, no hovering required.
  • That creamy, savory broth tastes like it simmered for hours, but it's honestly foolproof.
  • Tender chicken and vegetables that fall apart at the spoon instead of turning mushy—there's real science in getting it right.
02 -
  • Don't add the cream mixture until the very end—dairy can break or curdle if it sits in the slow cooker too long, so timing is everything.
  • Shredding the chicken while it's still hot makes the whole process easier and keeps the meat tender instead of letting it cool and firm up.
  • Taste before you serve because every slow cooker runs slightly different temperatures, and a pinch more salt might be exactly what this needs.
03 -
  • Make the roux in advance and store it in the fridge—it actually keeps for days and takes the pressure off the final cooking moment.
  • If your soup isn't as thick as you'd like after adding the cream, make a quick cornstarch slurry and stir it in while the slow cooker is still on high.
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