Hearty slow cooker dish with chicken, potatoes, vegetables, and creamy broth for easy, comforting meals.
# Components:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 2 cups diced potatoes (Yukon Gold or Russet)
03 - 1 cup diced carrots
04 - 1 cup diced celery
05 - 1 cup frozen peas
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low-sodium chicken broth
09 - 1 cup whole milk
10 - 1/2 cup heavy cream
→ Thickener
11 - 1/3 cup all-purpose flour
→ Fats
12 - 3 tablespoons unsalted butter
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - 1/2 teaspoon dried rosemary
16 - 1 bay leaf
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
→ Optional Garnish
19 - Fresh parsley, chopped
20 - Flaky biscuits or puff pastry squares, for serving
# Method:
01 - Add chicken, potatoes, carrots, celery, onion, garlic, thyme, parsley, rosemary, bay leaf, salt, and pepper to the slow cooker.
02 - Pour chicken broth into the slow cooker and stir to combine all ingredients evenly.
03 - Cover and cook on low setting for 6 hours until chicken and vegetables are tender and cooked through.
04 - Remove cooked chicken from the slow cooker using tongs. Shred with two forks and return to the pot.
05 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until fragrant and lightly browned.
06 - Gradually whisk milk and heavy cream into the roux, stirring constantly for 3 to 4 minutes until thickened and smooth with no lumps.
07 - Stir the creamy sauce into the slow cooker. Add frozen peas and mix thoroughly to distribute evenly.
08 - Cover and cook on high setting for 20 to 30 minutes until heated through and soup reaches desired consistency.
09 - Remove bay leaf. Taste and adjust salt and pepper as needed for optimal flavor balance.
10 - Ladle soup into serving bowls. Garnish with fresh parsley and serve with warm biscuits or puff pastry squares on the side.
