Ingredients
Scale
- 1 lb (450 g) boneless chicken breasts, diced
- 1 cup (150 g) carrots, diced
- 1 cup (150 g) potatoes, diced
- 1 cup (150 g) frozen peas
- 1/2 cup (75 g) onion, chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup (30 g) all-purpose flour
Instructions
- In a slow cooker, combine the diced chicken, carrots, potatoes, peas, onion, garlic, thyme, salt, and pepper.
- Pour in the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours, or high for 3-4 hours, until the chicken is cooked through and vegetables are tender.
- In a small bowl, whisk together the heavy cream and flour until smooth, then stir into the slow cooker.
- Cook for an additional 30 minutes on high until the soup thickens. Serve warm.
Notes
- For extra flavor, add a bay leaf while cooking and remove before serving.
- Feel free to substitute other vegetables like corn or green beans as per your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken pot pie soup, comfort food