Scale
Ingredients
- 2 Chicken breasts
- 1 onion, diced
- 3 cloves of garlic, minced
- Salt and pepper (to taste)
- Sprig of fresh Rosemary
- Sprig of fresh Thyme
- 2 russet potatoes, peeled and diced
- 1 package of frozen peas and carrots
- 32oz Chicken broth
- 2 Tbs flour
- 1 cup of heavy cream
- Chopped parsley
- Cornstarch *see notes
Instructions
- In a slow cooker, place chicken breasts, onion, salt and pepper, garlic, thyme, rosemary, broth, potatoes, peas and carrots
- Cook on high for 3 hours
- Remove chicken, shred and put back in slow cooker; remove herb sprigs and discard
- Whisk flour and cream, until smooth. Add into slow cooker, and continuing cooking on high for one hour
- Serve in soup bowls, and top with fresh parsley
Notes
Add in cornstarch if you’d like the soup to be thicker. I loved this recipe as a soup, but my boyfriend said he would have loved it to be a little thicker, so he could really scoop it up with his biscuits.
- Category: Bites
- Cuisine: American
Keywords: Slow Cooker Chicken Pot Pie