This warm and comforting soup has all the flavors of chicken pot pie without the carbs! It’s packed with tasty chicken, veggies, and a rich creamy broth.
The best part? You just throw everything in the slow cooker and let it do the work! I love eating it on cozy nights when I just want to relax with a bowl of goodness.
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs for extra flavor and tenderness. If you’re in a pinch, rotisserie chicken works great too. Just add it at the end to warm through.
Vegetables: For the celery and carrots, feel free to mix it up by adding green beans or zucchini. You can also use frozen veggies if fresh ones aren’t available; just toss them in at the end to heat through.
Heavy Cream & Cream Cheese: If you’re looking to lighten things up, you can substitute half-and-half for the heavy cream. For the cream cheese, Greek yogurt or a dairy-free alternative can work as well, but it may change the flavor slightly.
Herbs: Fresh herbs really elevate the dish! If you have them on hand, use fresh thyme, parsley, and rosemary instead of dried; just use three times the amount for a bolder flavor.
How Can I Achieve the Best Flavor and Texture in My Slow Cooker Soup?
Cooking in a slow cooker is all about layering flavors. Start by placing the chicken at the bottom, as it benefits from the direct heat. This helps it become tender and flavorful.
- Make sure to chop your vegetables uniformly so they cook evenly.
- Don’t skip the step of shredding the chicken! This allows it to soak up all the delicious broth and makes every bite flavor-packed.
- Thickening the soup is easy—just mix the cream and cream cheese until smooth before adding it to the pot. This ensures a creamy consistency without lumps.
Cooking the soup on low heat helps develop deeper flavors, so try to resist the urge to raise the temperature. Slow and steady wins the race for perfect soup!
Slow-Cooker Keto Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup chopped celery
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp butter
Optional Toppings:
- Low-carb biscuits
- Keto-friendly crackers
How Much Time Will You Need?
This delicious soup will take about 15 minutes to prep, plus 6-7 hours to cook on low (or 3-4 hours on high) in the slow cooker. Allow for an additional 15-30 minutes for thickening before serving. Altogether, you can have a cozy meal ready to enjoy in about 7-8 hours!
Step-by-Step Instructions:
1. Prepare the Slow Cooker:
Place your chicken breasts or thighs at the bottom of the slow cooker. This helps them stay juicy and flavorful as they cook.
2. Add the Veggies:
Top the chicken with the chopped celery, sliced carrots, frozen peas, diced onion, and minced garlic. Feel free to mix and match veggies according to your preference!
3. Pour in the Broth:
Carefully pour the chicken broth over all the ingredients in the slow cooker. This will create a rich and savory base for your soup.
4. Season It Up:
Sprinkle the dried thyme, parsley, rosemary, salt, and pepper evenly over the top. This will add wonderful flavors as it simmers.
5. Cook the Soup:
Cover the slow cooker with the lid. Set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and vegetables are tender and cooked through.
6. Shred the Chicken:
Once cooked, remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded chicken back into the pot.
7. Create the Creamy Mixture:
In a medium bowl, whisk together the heavy cream and softened cream cheese until smooth and creamy. This will help thicken your soup.
8. Combine and Thicken:
Stir the cream mixture along with the butter into the slow cooker. Continue cooking on low for an additional 15-30 minutes, allowing the soup to thicken slightly and the flavors to meld together.
9. Final Touches:
Before serving, taste your soup and adjust the seasoning with more salt and pepper if desired. This is your chance to make it just right!
10. Serve and Enjoy:
Your creamy, comforting Keto Chicken Pot Pie Soup is now ready! Serve it hot, topped with optional low-carb biscuits or keto-friendly crackers for a delightful crunch.
Enjoy this cozy dish that’s perfect for cold nights and packed with flavor!
Can I Use Different Types of Chicken?
Absolutely! While boneless, skinless chicken breasts or thighs work best, you can also use rotisserie chicken. Just add it to the soup in the last 30 minutes of cooking to warm it through.
Can I Make This Soup Dairy-Free?
Yes! You can substitute the heavy cream and cream cheese with full-fat coconut milk or a dairy-free cream cheese alternative. Just keep in mind that it may alter the flavor slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally to ensure it heats evenly.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
