Slow Cooker Chicken Pot Pie (Printable Version)

A hearty, comforting soup with tender chicken, vegetables and creamy broth made easily in your slow cooker.

# Ingredients:

→ Main Ingredients

01 - 3/4 pound boneless skinless chicken breasts, chopped into bite-sized pieces
02 - 1 1/2 cups frozen mixed vegetables
03 - 4 ounces baby potatoes, diced
04 - 1 small yellow onion, diced
05 - 1 tablespoon herb and garlic seasoning
06 - 2 tablespoons tapioca flour
07 - 1 1/2 cups chicken broth
08 - 1 tablespoon heavy cream

# Steps:

01 - Add chicken, vegetables, and seasoning to the slow cooker.
02 - Toss the ingredients with tapioca flour until evenly coated.
03 - Slowly stir in the chicken broth.
04 - Cover the slow cooker and cook on high for 2-3 hours or low for 4-6 hours.
05 - Stir in the heavy cream just before serving.

# Notes:

01 - Store in an airtight container in the fridge for up to 3 days and do not freeze.
02 - Reheat on the stovetop over low to medium heat, stirring frequently, or microwave in 30-second bursts, stirring in between.
03 - To thicken the soup, add an extra splash of cream or a cornstarch slurry after cooking and stir well.
04 - To thin the soup, add a little extra broth or milk after cooking.
05 - This recipe can be easily doubled in a 5-quart or larger slow cooker.

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