Slow Cooker Creamy Chicken and Veggie Soup

This Slow Cooker Creamy Chicken and Veggie Soup brings all the flavors of a classic chicken pot pie to your table no crust required! It’s creamy, hearty, and filled with tender chicken, vegetables, and potatoes for a wholesome meal the whole family will love. Perfect for busy days when you want something comforting and homemade with minimal effort.

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes

Table of Contents

Ingredients

1 cup russet potatoes, peeled and cubed
1 onion, finely diced
2 celery stalks, diced
2 carrots, peeled and diced
2 (10.5-ounce) cans cream of chicken soup
2 cloves garlic, minced
¼ teaspoon black pepper
4 cups chicken broth
3 cups diced cooked chicken
2 cups frozen mixed vegetables
¼ cup water (optional)
3 tablespoons cornstarch (optional)

Step-by-Step Instructions

Step 1 – Prep the slow cooker
Spray the inside of your slow cooker with nonstick cooking spray to prevent sticking.

Step 2 – Add the base ingredients
Combine potatoes, onion, celery, carrots, cream of chicken soup, garlic, pepper, chicken broth, and diced chicken in the slow cooker. Stir well to mix.

Step 3 – Slow cook to perfection
Cover and cook on Low for 5 to 6 hours, or until the potatoes and carrots are tender and the flavors have melded together beautifully.

Step 4 – Add the veggies
Stir in the frozen mixed vegetables and continue cooking for 1 more hour, allowing them to soften and blend into the soup.

Step 5 – Optional thickening
For a creamier, thicker soup, whisk together ¼ cup water and 3 tablespoons cornstarch in a small bowl. Stir into the soup and cook an additional 30 minutes until thickened.

Step 6 – Serve and enjoy
Ladle the soup into bowls and serve warm perfect with biscuits, dinner rolls, or a crusty loaf of bread!

Nutrition

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Conclusion

This Slow Cooker Creamy Chicken and Veggie Soup is everything you love about homemade comfort foodsimple, filling, and full of flavor. It’s the perfect weeknight dinner for families who crave something hearty but easy to prepare. For even more comfort food inspiration, try my Slow Cooker Creamy Potato Soup next!

FAQs

Can I use raw chicken instead of cooked?

Yes! Simply add raw, diced chicken at the start and cook for 6–7 hours on low until the chicken is tender and fully cooked through.

Can I make this recipe dairy-free?

Absolutely. Substitute the cream of chicken soup with a dairy-free version and use coconut milk or oat milk for a creamy consistency.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through. This soup also freezes beautifully for up to 3 months.

Slow Cooker Creamy Chicken and Veggie Soup – Cozy Comfort in a Bowl