Slow Cooker Chicken Pot Pie Soup

Ingredients

• 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

Steps

1. 1

   Place everything for your chicken pot pie soup into the slow cooker. Mix well and make sure chicken is submerged in liquid.

2. 2

   Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.

3. 3

   With 1 hour remaining in your cook time, start making your roux*.

4. 4

   In a small saucepan, melt butter over medium/high heat.

5. 5

   Lower heat to medium heat and add flour to butter. Mix with a whisk until mixture turns into a crumble. Remove from heat.

6. 6

   Add roux to the slow cooker and whisk soup until butter and flour mixture dissolves.

7. 7

   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.

8. 8

   Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.

9. 9

   Finally, add heavy cream to soup, mix, and serve!