YIELD: SERVES 6-8
PREP TIME: 15 MINUTES
COOK TIME: 4 HOURS AND 30 MINUTES
Slow Cooker Chicken Pie Soup
A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!
1lb boneless chicken breast
7oz can peas, drained (roughly 3/4C)
7oz can corn, drained (roughly 3/4C)
3 1/2C russet potatoes
3 cloves garlic, minced
2 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried thyme
1 bay leaf
3 1/2C chicken broth
1 1/2C heavy cream
1/3C all purpose flour
Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30 minutes.
BAKED BY RACHEL ORIGINAL