Slow Cooker Chicken Pot Pie Soup recipe

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Ingredients

4 medium skinless, boneless chicken breasts, cubed
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
3 cups frozen mixed vegetables
2 teaspoons seasoned salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 ½ cups milk

Nutrition Info

215.8 calories
carbohydrate: 19.6 g
cholesterol: 45 mg
fat: 7.5 g
fiber: 2.8 g
protein: 18.1 g
saturatedFat: 2.8 g
servingSize: -
sodium: 864.7 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl, stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.

  2. Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

Recipe Yield

8 servings

Recipe Note

Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits.

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