Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs. boneless (skinless chicken breast)
  • 20 oz. frozen vegetable mix
  • 1/2 large yellow onion (finely diced)
  • 2 large russet potato (cut into 1/2-inch chunks)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground oregano
  • 1/2 - 1 teaspoon ground black pepper
  • 8 cups chicken broth
  • 1/4 cup butter
  • 1/2 cup white whole wheat or white flour
  • 3 tablespoons heavy cream

Instruction

  • Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.
  • Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.
  • With 1 hour remaining in your cook time, start making your roux*.
  • In a small saucepan, melt butter over medium/high heat.
  • Lower heat to medium heat and add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.
  • Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.
  • Place cover on slow cooker, turn to high if it's not already on high, and let cook for an additional 1 hour to allow broth to thicken.
  • Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.
  • Finally, add heavy cream to soup, mix, and serve!