Slow Cooker Chicken Pot Pie Soup Comforting and Easy

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups low-sodium chicken broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup frozen peas
• 1 cup potatoes, diced (Yukon Gold or Russet)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 0.5 cup frozen corn
• 0.25 cup all-purpose flour (optional, for thickening)
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In your slow cooker, add the shredded chicken, chicken broth, diced carrots, celery, potatoes, peas, corn, diced onion, minced garlic, thyme, rosemary, onion powder, and garlic powder. Stir to combine all ingredients.
2. Season with salt and pepper to taste.
3. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. If you prefer a thicker soup, mix the all-purpose flour with a bit of water to create a slurry and stir it into the soup during the last 30 minutes of cooking. This will help thicken it up.
5. Stir in the heavy cream about 15 minutes before serving to create a creamy texture.
6. Taste and adjust seasoning if necessary before serving.