Slow Cooker Chicken Pot (Printable)

A creamy, hearty chicken dish with potatoes, carrots, peas, and herbs cooked slowly for rich flavors.

# What You'll Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids and Dairy

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1/2 cup heavy cream

→ Pantry and Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1 1/2 teaspoons salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried parsley
18 - 1/4 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# Step-by-Step Guide:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic into the slow cooker. Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir to combine thoroughly.
02 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until chicken is cooked through and vegetables are tender.
03 - Remove chicken from the slow cooker and shred using two forks, then return shredded chicken to the slow cooker.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
05 - Slowly whisk milk into the roux and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup is creamy and thickened.
07 - Taste and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and then you come home to a kitchen that smells like a Sunday dinner.
  • It's chicken pot pie without the fussy pastry crust or hours of stovetop attention, but somehow tastes even more comforting.
  • One pot means minimal cleanup, and the creamy broth soothes you in ways that store-bought soup never could.
02 -
  • The roux-to-milk ratio is everything—too much flour and you get gluey soup, too little and it stays thin and brothlike, so whisk slowly and taste before you go all in with the cream.
  • Don't add the cream sauce until the very end or the dairy can break and turn grainy if it's been sitting on heat too long—the last twenty minutes is when all the magic happens.
03 -
  • If you forgot to prep your vegetables in the morning, do it the night before and store them in containers in the fridge—they'll be ready to dump in, and you lose nothing in terms of flavor.
  • The slow cooker can be your secret weapon for dinner parties because you can start it in the morning, leave it running while guests arrive, then finish the cream sauce in the last few minutes so everything is hot and fresh when you ladle it into bowls.
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