Slow Cooker Chicken Pot (Printer View)

Creamy chicken and vegetable stew with tender meat, hearty veggies, and a rich, savory broth.

# Components:

→ Proteins

01 - 1.5 lbs 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 - 0.5 cup heavy cream

→ Thickener

11 - 0.33 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 0.5 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 0.5 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# Method:

01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in chicken broth and stir thoroughly to combine all ingredients.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are tender.
04 - Remove cooked chicken from the slow cooker and shred with 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 mixture reaches a light brown color.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the creamy sauce into the slow cooker with the soup. Add frozen peas and mix well.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and slightly thickened.
09 - Remove bay leaf from the soup. Taste and adjust salt and pepper as needed.
10 - Ladle into bowls and serve hot, garnished with fresh chopped parsley and warm biscuits or puff pastry squares if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant-quality pot pie without the fuss of making pastry crust.
  • The slow cooker does the heavy lifting—you mostly just need to make a quick roux while dinner practically cooks itself.
  • It's endlessly forgiving; you can swap vegetables based on what's in your crisper drawer without guilt.
02 -
  • Never skip melting the butter and cooking the flour separately; adding flour straight to the slow cooker creates a lumpy mess that's almost impossible to fix.
  • Taste the broth before you pour it in—if it's already salty, dial back your seasoning or you'll end up with a soup that's too salty by the end.
03 -
  • Make the roux while your slow cooker is still on high for those final minutes—this saves time and means everything finishes around the same moment.
  • If you accidentally oversalt it, a splash of milk and a few more potatoes cooked separately, then stirred in, can balance it out without starting over.
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