Slow Cooker Chicken Pot (Printable Version)

Creamy slow-cooked chicken with potatoes, peas, and herbs in a cozy, flavorful broth.

# What You Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced potatoes (Yukon Gold or russet)
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 - 0.5 teaspoon black pepper
16 - 0.5 teaspoon dried thyme
17 - 0.5 teaspoon dried parsley
18 - 0.25 teaspoon paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately

# How to Make:

01 - Place chicken, potatoes, carrots, celery, peas, corn, onion, and garlic in the slow cooker.
02 - Add chicken broth, salt, pepper, thyme, parsley, and paprika. Stir to combine thoroughly.
03 - 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.
04 - Remove chicken from slow cooker, shred with two forks, and return to the slow cooker.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to form a roux.
06 - Slowly whisk in milk and cook, stirring constantly, until thickened, approximately 3 to 4 minutes.
07 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup is creamy and thickened.
08 - Taste and adjust seasoning if needed. Serve hot, topped with baked biscuits or puff pastry if desired.

# Expert Tips:

01 -
  • It does all the work while you handle everything else—six hours of hands-off cooking means dinner practically makes itself.
  • The creamy roux finish transforms simple broth into something restaurant-quality without any fussing.
  • Those biscuits on top turn soup into a meal that satisfies like actual pot pie, minus the rolling pins and stress.
02 -
  • If you skip making the roux separately and try to thicken everything in the slow cooker, you'll end up with a grainy texture that never quite becomes creamy—the separate saucepan step is non-negotiable, I learned this the hard way.
  • Don't add the cream mixture until the chicken is already shredded and back in the cooker, otherwise it can break or separate if it cooks too long at high heat.
03 -
  • Don't fill your slow cooker more than three-quarters full, because the contents need room to simmer gently without sloshing over the sides during cooking.
  • If you have time, brown the chicken in a hot skillet before adding it to the slow cooker—this creates deeper flavor through caramelization, though it's entirely optional.
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