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Slow Cooker Creamy Chicken Pot Pie Soup

Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer
Cuisine American
Servings 6

Ingredients
  

  • 1 each boneless skinless chicken breast fresh or frozen
  • 4 cups chicken broth
  • 1 each yellow onion chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp dried parsley
  • 1/2 tsp black pepper
  • 1/4 tsp dried sage
  • 1 each bay leaf
  • 12 oz frozen mixed vegetables bag
  • 1 1/2 cups heavy cream 1 pint
  • 1/3 cup all purpose flour

Instructions
 

  • Combine the chicken breast, chicken broth, onion, garlic, salt, black pepper, dried parsley, dried sage, and bay leaf in your slow cooker.
  • Cook on LOW for 7 hours.
  • Remove the bay leaf and discard.
  • Remove the chicken and shred with a fork. Return chicken to crock pot.
  • Add in the frozen mixed vegetables.
  • In a medium bowl, whisk together the heavy cream and flour until fully combined.
  • Mix the cream mixture into the soup until fully combined.
  • Cover and cook on LOW for 1 more hour.
  • Top with Biscuits and enjoy.
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