Warm up with this hearty slow cooker chicken pot pie soup. It's a delicious soup that is a twist of a favorite classic.

Slow Cooker Chicken Pot Pie Soup

This slow cooker chicken pot pie soup is perfect for chilly days. Or even just busy days, when you want to throw things in your Crock Pot and forget about it until dinner time.

This soup is a combination of chicken, veggies, and cheese that comes together and makes a delicious, warm meal.

We love pairing our soups with a grilled cheese sandwich on the side or some crackers depending on the day. This soup goes well with both.

Ingredients

Yukon potatoes: I like using Yukons in this recipe, but you can also use Russet potatoes if that's what you have on hand.

Onion: I tend to use yellow onions, but use what you prefer such as white or even shallots if you want a milder taste.

Celery: If you're not a fan of celery, you can skip it or substitute with diced carrots.

Frozen mixed vegetables: These are super convenient and save prep time. I usually choose a mix that includes peas, carrots, and corn, but feel free to use your favorite frozen veggies!

Skinless, boneless chicken breasts

Minced garlic: If you love garlic, consider adding an extra clove or two for stronger flavor.

Poultry seasoning: You can use store-bought or homemade poultry seasoning.

Salt and black pepper

Chicken broth: You can use either homemade broth or store-bought.

Cream cheese: This makes the soup creamy and rich. Pull it out of the fridge if possible about an hour before the soup is done to allow it to come to room temperature.

How to Make

Add the chopped Yukon potatoes, diced onion, and celery into the bottom of your slow cooker.

Stir them together to combine.

Next, lay the skinless, boneless chicken breasts on top of the vegetables, then season everything generously with minced garlic, poultry seasoning, salt, and black pepper.

Pour in the chicken broth, if the soup seems too thick, you can add a bit more to thin it out to your desired thickness.

Once everything is in the slow cooker, cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

When the cooking time is up, carefully remove the chicken and shred or dice it, whichever you prefer.

Return the chicken to the slow cooker and add the room-temperature cream cheese.

Stir it into the soup, until it until it melts and combines into the soup.

Finally, taste and adjust the seasonings with more salt and black pepper if needed.

Enjoy!

Tips & Tricks

Here's some tips for making chicken pot pie soup in the slow cooker:

Prep Ahead: Chop the vegetables the night before and store them in the fridge to save time in the morning.

Customize Veggies: Feel free to swap in your favorite vegetables like green beans or corn, or use fresh veggies if you prefer.

Thickening Trick: If you like a thicker soup, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking.

More Herbs: Add fresh herbs like thyme or parsley right before serving.

Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños for a little heat.

Meal Prep: Double the recipe and freeze half for a quick meal later.

Leftovers/Storage

Store leftovers in an airtight container in the fridge for up to three days.

To reheat, warm the soup on the stove over low heat or in the microwave until heated through.

You can freeze the soup for up to three months; just let it cool completely, then transfer it to a freezer-safe container, leaving some space for expansion.

What to Serve with Slow Cooker Chicken Pot Pie Soup

Here are some of our favorites to serve with this slow cooker chicken pot pie soup:

Crusty Bread: Freshly baked bread is perfect for dipping and soaking up the creamy soup.

Salad: A light side salad.

Biscuits: Fluffy biscuits are great side.

Cornbread: Cornbread makes a wonderful side with some butter and honey.

Grilled Cheese: A classic grilled cheese sandwich makes for a fun and filling accompaniment.