Slow Cooker Chicken Pot (Printable)

A creamy slow-cooked blend of chicken, potatoes, carrots, peas, and corn for warm, comforting meals.

# What You'll Need:

→ Poultry

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 cup frozen corn
07 - 1 small yellow onion, diced
08 - 2 cloves garlic, minced

→ Liquids & Dairy

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

→ Pantry & Spices

12 - 1/3 cup all-purpose flour
13 - 2 tablespoons unsalted butter
14 - 1.5 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

# How-To Steps:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker. Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir thoroughly to combine.
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 soup.
04 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux. Slowly whisk in milk while cooking, stirring constantly, until thickened, approximately 3 to 4 minutes.
05 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup reaches a creamy, thickened consistency.
06 - Taste the soup and adjust seasoning as needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Advice:

01 -
  • It does all the work while you're living your life—six hours of hands-off cooking transforms simple ingredients into pure comfort.
  • Tastes like homemade pot pie but without the stress of perfecting a crust or dealing with a hot oven.
  • Naturally creamy and deeply satisfying, yet light enough that you won't feel weighed down afterward.
02 -
  • The roux is non-negotiable for achieving that creamy texture—don't skip it or try to thicken with cornstarch, which will give you a slippery mouthfeel instead of real creaminess.
  • Adding the dairy at the end prevents curdling and keeps the soup silky rather than grainy, so resist the urge to pour it in at the beginning.
03 -
  • Don't skip the low-sodium broth option—regular broth often becomes oversalted by the end of cooking, and you lose control of seasoning.
  • If your soup seems too thin after everything's done, make a quick slurry of flour and water, whisk it in, and cook on HIGH for another 5 minutes—it fixes almost everything.
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