Slow Cooker Chicken Pot (Printable)

Tender chicken and hearty vegetables cooked slowly in a creamy, savory broth.

# What You Need:

→ Poultry

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 2 cups diced Yukon Gold or Russet potatoes
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 0.5 cup heavy cream

→ Thickener

11 - 0.33 cup all-purpose flour

→ Fats

12 - 3 tablespoons unsalted butter

→ Herbs and Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 0.5 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 0.5 teaspoon black pepper

→ Optional Garnish

19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares for serving

# How-To Steps:

01 - Place chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
02 - Pour in the chicken broth and stir to combine all ingredients thoroughly.
03 - Cover and cook on low for 6 hours or until chicken and vegetables are tender.
04 - Remove the chicken from the slow cooker and shred with two forks, then return to the pot.
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 - Gradually whisk in milk and heavy cream, stirring constantly until thickened, approximately 3 to 4 minutes.
07 - Stir the creamy mixture into the slow cooker. Add frozen peas and mix well.
08 - Cover and cook on high for an additional 20 to 30 minutes, until heated through and slightly thickened.
09 - Remove the bay leaf. Taste and adjust seasoning as needed.
10 - Serve hot, garnished with fresh parsley and accompanied by a warm biscuit or puff pastry square if desired.

# Expert Suggestions:

01 -
  • It practically makes itself while you live your day, with minimal hands-on time and maximum flavor payoff.
  • The creamy broth tastes like it simmered for hours, but the slow cooker does the heavy lifting so you don't have to hover over the stove.
  • Tender chicken shreds effortlessly, and the vegetables become melt-in-your-mouth soft without turning to mush.
02 -
  • Don't skip making a proper roux with butter and flour; it's the difference between soup that tastes creamy and soup that tastes like you threw milk into chicken broth and hoped for the best.
  • Frozen peas added at the beginning will turn to mush and lose their color, so resist the urge to throw them in with everything else no matter how convenient it seems.
03 -
  • Make extra roux mixture and freeze it in portions; you'll have creamy soup magic ready to go for future batches without the extra work.
  • Shredding chicken in the pot rather than removing it first saves dishes and lets all those little flakes flavor the broth more deeply.
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