Slow Cooker Chicken Pot Pie Soup 🥧🍲
🌟 Ingredients:
1 lb boneless, skinless chicken breasts (or thighs)
4 cups chicken broth (low-sodium preferred)
2 cups heavy cream (or half-and-half for a lighter option)
1 medium onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
3 medium potatoes, peeled and diced
1 1/2 cups frozen peas
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper, to taste
1/4 cup flour (for thickening)
1 can refrigerated biscuit dough (optional for topping, or make your own biscuit dough)
🌟 Instructions:
Add the ingredients to the slow cooker: Place the chicken breasts, chicken broth, heavy cream, onion, garlic, carrots, potatoes, peas, thyme, rosemary, salt, and pepper into the slow cooker. Stir to combine.
Cook the soup: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and the vegetables are tender.
Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken back to the soup.
Thicken the soup: In a small bowl, whisk together the flour with a few tablespoons of broth from the soup until smooth to create a slurry. Stir this into the soup and cook on high for an additional 30 minutes to thicken the broth.
Add the biscuits: If using canned biscuit dough, break the biscuits into quarters and gently drop them into the soup. Cover and cook on high for another 30-40 minutes, or until the biscuits are cooked through and golden brown on top.
Serve and enjoy: Spoon the soup into bowls, making sure to get a good portion of the biscuit topping with each serving. Serve hot and enjoy the comforting flavors of chicken pot pie in a bowl!
