Ingredients for Awesome Crock Pot Chicken Pot Pie Soup
- 1.5 lbs boneless, skinless chicken tenders
- 2 cups frozen mixed vegetables
- 1 cup frozen chopped onions
- 2 cups frozen southern style hash brown potatoes
- 1 (10.75 ounce) can fat-free cream of chicken soup
- 1 1/2 cups skim milk
- 1 (14.5 ounce) can chicken broth
- 1/2 cup fat free cream cheese, softened
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 (14.1 ounce) package refrigerated pie crusts (2 crusts)
- 1 cup frozen carrots
- 1 cup frozen celery
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch (if desired for thickening)
- 2 tablespoons water (for cornstarch slurry)
- fresh parsley (for garnish, optional)
- paprika (for garnish, optional)
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How to Make Awesome Crock Pot Chicken Pot Pie Soup
- Brown the chicken in a large skillet over medium-high heat. Set aside.
- In the same skillet, sauté the carrots, celery, and onion until softened. About 5-7 minutes.
- Transfer the vegetables and chicken to your slow cooker.
- Stir in the chicken broth, milk, cream of chicken soup, potatoes, peas, thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the potatoes are tender.
- Stir in the frozen mixed vegetables during the last 30 minutes of cooking.
- If desired, stir in the cornstarch slurry (mix cornstarch and water) to thicken the soup slightly during the last 15 minutes of cooking.
- Serve hot, garnished with fresh parsley or a sprinkle of paprika (optional).
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
31g
Fat
61g
Carbs
40g
