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Wednesday, January 7, 2015

Cori's Slow Cooker Chicken Pot Pie Soup

     I wasn't planning on making soup for dinner tonight.  In fact, I wasn't planning on posting today.  I was going to do a traditional just make toss a bunch of stuff in a pan and see what comes out sort of dinner.  But then, it got cold.  I mean REALLY COLD!  Cold to the core cold.  So, I needed something more.  Something warm and comforting and warm.  It just so happened that recipe on the top of the pile was this soup and I knew it would be perfect for dinner.  Plus it just took a few minutes to make the cream of chicken and a couple of more to throw everything together.  There is just something about a warm creamy soup that makes it all feel a little better.
    Cori made this for everyone last week and it was a hit! Matt, who doesn't usually care much for soup, was still talking about it on the drive home.  Cori baked off a pie crust and crumbled it to go on top.  Genius!




Cori's Slow Cooker Chicken Pot Pie Soup

Ingredients:

2 lbs boneless skinless chicken breasts
1 16oz package of mixed frozen vegetables
3 cups cubed potatoes


  1. Cut the chicken into bite sized cubes and put in slow cooker
  2. Add vegetables and potatoes and mix it all together
  3. Pour soup over top
  4. Cook on high for 6 hours
See, easy peasy!  And delicious!  The soup will thicken a bit as it cools, but Cori's recipe suggests you could add some potato flakes or cornstarch if you'd like it a bit thicker.  My cream of chicken soup was pretty thick to start with, so I didn't find it was necessary.  

1 comment:

  1. I look forward to trying this. Although I've made the soup before, Iove the pie crust idea!

    ReplyDelete