Slow Cooker Chicken Pot (Printable)

Creamy slow-cooked chicken with potatoes, carrots, peas, and herbs for a hearty meal.

# What You’ll 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 tbsp unsalted butter
14 - 1 1/2 tsp salt
15 - 1/2 tsp black pepper
16 - 1/2 tsp dried thyme
17 - 1/2 tsp dried parsley
18 - 1/4 tsp paprika

→ Optional Topping

19 - Refrigerated biscuit dough or puff pastry, baked separately, for serving

# 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 until well combined.
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 the slow cooker and shred using two forks. Return shredded chicken 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. Slowly whisk in milk while cooking, stirring constantly, until thickened (approximately 3 to 4 minutes).
06 - Stir the milk mixture and heavy cream into the soup. Cook on HIGH for an additional 15 to 20 minutes until the soup reaches a creamy, thickened consistency.
07 - Taste the soup and adjust salt and pepper as needed.
08 - Ladle soup into bowls and top with baked biscuits or puff pastry if desired. Serve immediately.

# Top Tips:

01 -
  • It does all the work while you're busy with everything else life throws at you.
  • Tastes like your grandmother spent all day cooking, except she didn't have to.
  • Freezes beautifully, so future you gets a massive gift on rough nights.
02 -
  • Don't skip the roux step—that flour and butter mixture is what transforms watery broth into something that actually feels creamy and substantial.
  • Thighs give you better flavor and texture than breasts because the fat keeps them tender during those long hours, so if you have the choice, go for thighs.
  • Never dump the cold milk mixture into the slow cooker all at once or you'll get weird lumps, so whisk it into the broth slowly and steadily.
03 -
  • Brown the chicken first if you want deeper flavor, though honestly the slow cooker does enough work that I usually skip this step and still get something delicious.
  • Save the drippings from the slow cooker before adding cream—that liquid gold is your secret weapon for making the roux taste like actual chicken pot pie.
  • Freeze this in portions and you've got emergency comfort food that reheats beautifully either on the stovetop or in the microwave.
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