Featured Recipe
Slow Cooker Chicken Pot Pie Soup Remix
By Kate
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Chicken, veggies, creamy broth. Cook low and slow until tender. Shred chicken or cube for bite-sized pieces. Thicken with cream and starch, rich depth. Serve with biscuits or crusty bread. Hearty meal, feeds eight. Swap cream of chicken soup with Greek yogurt for tang; use sweet potatoes instead of regular for sweetness and color. Great for leftover veggies. Watch texture of potatoes—should be tender but not mushy. Aroma deepens as it simmers. Use frozen green beans if fresh unavailable, adjust timing slightly
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Prep:
20 min
Cook:
Total:
Serves:
8 servings
soup
chicken
slow cooker
comfort food
hearty meal
Introduction
Cold day. Need something to warm slow. Pot pie flavors but none of the hassle with crust folding, rolling, and shortcuts that backfire. Layer of veggies browned not necessary here—the slow cooker transformation does that work—a soft perfume of garlic and herbs, mingling with rich chicken, chunks tender but textural integrity holding. Creamy, hearty, filling without weighing. Sweet potatoes swapped in for more depth, but if plain toppings preferred, classic white spuds do fine. Make it a little lighter by swapping mushroom bouillon for chicken for earthier tone and cream of mushroom soup for light cream mixed with mustard powder. Add cornstarch slurry to avoid grainy edges of flour-thickened soups. Timing depends on slow cooker quirks, watch the progress not just the clock. You’ll know by the potato’s fork test and shredded chicken’s pull-apart ease. Biscuits to sop up everything, flaky or crumbly is fine. You won’t miss the pie crust. Expect kitchen aroma turning friendlier as hours pass: onions soften, herbs bloom, broth thickens. Simple, efficient, reliable.
Ingredients
About the ingredients
Chop all veggies uniformly so they cook evenly. Sweet potatoes bring a natural sweetness and vibrant color but swap with Yukon gold if neutral starch preferred. Chicken thighs add rich fat, keep moist longer; breasts lighter and less forgiving, so check tenderness carefully. Garlic mincing releases maximum aroma; avoid powders here to keep freshness. Chicken bouillon powder can be replaced with mushroom or vegetable substitutes if dietary restrictions or preference; the slight earthiness works nicely here. Opt for condensed cream of mushroom soup instead of cream of chicken for less sodium and a deeper flavor. Heavy cream can be subbed with half and half or evaporated milk for calorie cut. Cornstarch thickening preferred over flour slurry due to less cloudiness and smoother viscosity. Always season early; flavors meld better over hours. Biscuits finish is essential, go quality store-bought or homemade, just don’t skip.
Method
Technique Tips
Focus on layering ingredients directly into slow cooker for ease and flavor melding. Vegetables first, then chicken, seasoning on top for even distribution. Stir at start only—avoid repeated stirring during cook to keep veggie chunks intact. Low setting slow cook for 6-8 hours; better to check doneness than blindly trust timer. Internal temp 165°F critical for poultry safety. Potatoes fork tender, not falling apart; if mushy, next time increase chunk size or reduce cook time a bit. Shred chicken off heat to keep meat fibrous, prevents overcooking. The finishing slurry step thickens without grainy mess if cornstarch whisked smooth and added slowly. Shift cooker to high to activate thickening quicker; at least 20 minutes or until desired consistency. Stir occasionally here to prevent sticking. Biscuits baked last minute retain warmth and texture; no soggy impressions. Serve immediately after thickening step for best mouthfeel.
Chef's Notes
- 💡 Chop all veggies same size; maintain texture and avoid mushy mess. Sweet potatoes add natural sweetness, color. Yukon potatoes are fine too. Are you using frozen green beans? Toss in last 30 minutes.
- 💡 Don't over-stir while cooking. Keeps the veggies intact; mushy not good. If your soup’s too thin, mix more cornstarch with cold liquid. Adds thickness.
- 💡 Make sure chicken is minimum 165°F. Test it easily. Should shred or pull apart—tenderness key. Use thighs for moisture, breasts can dry out fast.
- 💡 Bake your biscuits last; warmth keeps them flaky. Don't let them go cold. Chunks of biscuit soak up broth; don’t skip this step.
- 💡 If leftover soup remains, store it in the refrigerator. Can freeze too, but texture might shift. Use in casseroles or other dishes.
Kitchen Wisdom
What if my chicken ends up dry?
Switch to thighs next time; they keep moisture. Pull out breast pieces in last 2 hours also works well.
Want to use less sodium?
Use low-sodium broth, swap bouillon for less salty options. The cream soup is key; look for low-salt versions.
Potatoes still hard after cooking?
Size them bigger next go; check doneness during last hour. Size helps cook evenly.
How to store leftovers?
Store in fridge 3-4 days. Freezing works too, but watch texture. Use quickly for best flavor.
