Crockpot Chicken Pot Pie Soup

By Nikki Sheriff

The comforting classic without the crust, we promise you won't miss it!

Crockpot Chicken Pot Pie Soup
  • 2 large boneless skinless chicken breasts

  • 1 small yellow onion

  • 3 stalks of celery, chopped

  • 2 cans 98% less fat cream of chicken soup

  • 2 cups skim milk

  • 1 tsp garlic powder

  • 1 tsp dried thyme

  • 1/2 tsp pepper

  • 1 cup frozen peas and carrots

  • 1/2 cup frozen corn

  • 2 TBSP fresh parsley, chopped

  1. Place the chicken in the crockpot. Top with diced onion and celery.

  2. Mix the cream of chicken, milk, garlic powder, thyme and pepper. Pour over the chicken.

  3. Cook on low 8 hours.

  4. minutes before it's done, shred the chicken in the crockpot.

  5. Add the remaining ingredients and mix well.

  6. Finish cooking and serve.

Nutritional Facts

Calories 154
Saturated Fat 2g
Sodium 634mg
Carbohydrates 9g
Dietary Fiber 1g
Protein 13g

vegetables slow cooker main dish dinner chicken soup

5 replies

AngelTn 2016-05-15 10:55:54 -0500 Report

I will make this for sure! Maybe change around some of the veggies to suit my family. Thank you! :)

ke2alto 2016-03-18 11:47:23 -0500 Report

How many minutes before it's done do you shred the chicken?

How long after adding the remaining ingredients do you cook until it's done and ready to serve?

imsuzie2 2015-12-21 17:48:38 -0600 Report

can I use canned veggies, no salt added instead of the frozen? O fresh, for that matter? Not a fan of frozen vegetables.