Does soup taste better in slow cooker?

You'll be rewarded with richer, more intense flavors in your soup . There is very little evaporation in the slow cooker. If you're adapting a regular soup recipe, it's likely that you won't need to use all the liquid called for. Put all your ingredients in the slow cooker and then pour the broth over top.

How do you reduce liquid in a slow cooker?

If it comes to serving and you open your slow cooker to find a watery sauce, never fear we have an easy answer. Take the lid off, turn the machine up to high heat and leave it for 30-45 minutes to let excess moisture cook off . The liquid will reduce, leaving you with a thick and delicious gravy or sauce.

How do you add cornflour to a slow cooker?

You can roll meat in a small amount of seasoned flour before adding it to the slow cooker or use a little cornflour at the end. If you want to do the latter, take a teaspoon or two of cornflour and mix it to a paste with a little cold water. Stir into your simmering slow cooker contents, then replace the lid .

How long can you leave soup in crockpot on low?

That varies by what's inside the slow cooker and also by the appliance's setting and model, the experts say. Most recipes for all-day cooking call for 6 to 8 hours on low. Quality- (and safety-) wise, another 1 to 2 hours in 'keep warm' mode won't mess things up.

Can you overcook soup in a slow cooker?

"When a slow cooker is too full, it may not heat the food evenly," explains Leal. As a result, some parts of the dish may overcook, while others remain undercooked . "This can also increase the risk of foodborne illness, because the food might not reach a safe temperature throughout," she says.

What thickens slow cooker?

Add a slurry at the end. A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Why is everything watery in slow cooker?

This moist environment allows you to leave food to cook for hours without risking it drying out. But because there is no evaporation, the liquid isn't able to reduce and thicken naturally in a slow cooker , often resulting in watery sauces and loose gravies.

Is it better to pressure cook or slow cook soup?

Slow cookers and pressure cookers come in a variety of sizes up to eight quarts, but pressure cookers need extra room inside the pot for the steam to accumulate, which limits the batch size. If you have a large family or plan on making soups and stews you can store for later, you may be better served by a slow cooker .

Does soup taste better the longer you cook it?

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be.

Does food taste better in a slow cooker?

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat. It also makes the meat far more flavorful.

How can I make my soup taste better?

Perk up a Bland Soup With Simple Pantry Staples Add a splash of vinegar (any kind!), or a squeeze of citrus . Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Slow Cooker Chicken Pie Soup (2024)

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by Rachelon Oct 6, 2014 (updated Feb 23, 2024) 125 comments

A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!

This weekend I did the dreaded yearly swapping of seasonal clothes. This also meant checking to see what winter stuff still fits the kids. I’m sure that sounds absolutely ridiculous if you’re currently experiencing 90+ temps. But, at least around here, if you wait too long to get new winter gear (aka snow-boots/pants/gloves etc) you’re out of luck. So, I’m trying to get a head start on things and get it out of the way while it’s on my mind.

Not to mention the fact that it’s not completely unheard of to have snow in October here. Halloween blizzard anyone? Seriously. Worst Halloween ever. At least in my opinion. I’m sure the kids loved it.

I’d like at least a full two months to enjoy my regular boots before swapping over to snow boots. I know snow is inevitable, but I’m hoping we don’t get slammed this year. Only time will tell though!

Are you excited for the pending winter or preparing to become a hermit?

I’m always excited for slow cooker and soup season. Sure, it goes hand in hand with the cooler months, but I’m okay with that as long as I get to enjoy soups like this! This chicken pie soup is the perfect way to warm up on a cold Fall or Winter day. Not only is it super easy to make, it’s insanely delicious. It’s also quite possibly one of our favorite soups to date. Which means it will absolutely be in my fall/winter recipe rotation!

A comforting and classic entree, turned into a hearty slow cooker soup, loaded with chicken and vegetables. All of the flavor you expect from chicken pot pie, but better… and easier!

Enjoy a bowl of this flavorful slow cooker chicken pie soup for dinner!

5 from 1 rating

Slow Cooker Chicken Pie Soup

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 30 minutes mins

Total Time: 4 hours hrs 45 minutes mins

Yield: 8

A hearty slow cooker chicken pie soup, loaded with chicken and vegetables. This comforting dish is perfect for chilly months!

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Ingredients

▢ 1 lb boneless chicken breast
▢ 3/4 C onion
▢ 1/2 C celery
▢ 3/4 C carrots
▢ 7 oz can peas, drained (roughly 3/4C)
▢ 7 oz can corn, drained (roughly 3/4C)
▢ 3 1/2 C russet potatoes
▢ 3 cloves garlic, minced
▢ 2 1/2 tsp salt
▢ 1 tsp ground black pepper
▢ 1 tsp dried thyme
▢ 1 bay leaf
▢ 3 1/2 C chicken broth
▢ 1 1/2 C heavy cream
▢ 1/3 C all purpose flour*

Instructions

Trim chicken breast of any fat. Chop onion, celery and carrots into small pieces. Peel and chop potatoes into 1-inch pieces. Drain peas and corn. Mince garlic.
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To the bowl of a 5-6 quart slow cooker add prepared chicken and vegetables, along with salt, pepper, thyme, bay leaf and chicken broth. Cover and allow to cook on high for 4 hours.
Remove and discard bay leaf. Remove chicken breast, shred and return to slow cooker.
In a medium bowl whisk together flour and heavy cream until smooth. Pour into slow cooker, stirring to combine. Replace cover and continue cooking for an additional 30-45 minutes.
Serve warm.

Notes

Recipe serves roughly 6-8.

Gluten free option: Substitute 2-3Tb cornstarch for flour.

An original recipe from Baked by Rachel

Nutrition

Calories: 389kcal, Carbohydrates: 41g, Protein: 16g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 1334mg, Potassium: 655mg, Fiber: 2g, Sugar: 24g, Vitamin A: 4147IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 1mg

Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.

Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!

Course: Soup

Cuisine: American

Keywords: Dinner, Slow cooker

More comforting slow cooker recipes:

Chicken tortilla soup
Bacon cheeseburger soup
New England clam chowder
Creamy chicken noodle soup
Lasagna soup
Italian wedding soup
Loaded potato soup

Egg Free Fall Gluten Free Main dish Nut Free Peanut Free Winterchicken dinner potatoes slow cooker soup

by Rachel on Oct 6, 2014 (updated Feb 23, 2024)

125 comments Leave a comment »

125 comments on “Slow Cooker Chicken Pie Soup”

Barbara — November 6, 2017 @ 9:02 pm Reply
This recipe is GREAT!
Just bought a new slow cooker and wanted to try it out and this recipe is a winner!
When I took the chicken out to shred it, it was so tasty by itself I had to stop myself from just eating it all up and forgetting the soup lol
I also threw in some tarragon since it’s my favorite herb for anything chicken as well as extra pepper and a little paprika!
I added an extra cup of chicken broth and cream to make it soupier and next time I’m thinking of adding some chopped onion and button mushrooms as well to make it even heartier.
- Rachel — November 9, 2017 @ 6:58 am
  So glad you enjoyed it, Barbara! :)
Brandie vondette — December 28, 2017 @ 1:41 am Reply
For someone who’s lactose intolerant what can I use instead of heavy cream?
- Rachel — December 28, 2017 @ 8:01 am
  You could try lactose free milk (Lactaid or a similar product), coconut milk or possibly almond milk. The only thing to keep in mind is that none of those will provide the same richness, but they are the best substitutes in soup.
  
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Peggy Sikes — January 5, 2018 @ 12:46 pm Reply
Delicious! Can’ you freeze this soup? Not sure due to the cream.
- Rachel — January 9, 2018 @ 9:49 am
  I usually recommend not to freeze cream based soups as they can have texture issues after thawing.
Shel — January 13, 2018 @ 1:14 pm Reply
When you first put the chicken in the crock pot, does it need to be cooked? Not sure what “prepared” chicken means. Thanks! Excited to give this a try!
- Rachel — January 15, 2018 @ 8:17 am
  Raw/uncooked (boneless and skinless) chicken breasts should be used. :) Enjoy!
Heather — February 16, 2018 @ 4:41 am Reply
Hiya! This looks fantastic, but I’m curious about the cook time! I noticed for high heat it recommended 4 hours. I generally love the “low” setting on my crock pot, so I was wondering if just doubling the time would suffice for cooking? Thanks if you can get back to me. ♡
- Rachel — February 18, 2018 @ 8:13 am
  Absolutely. I usually recommend doubling the time when cooking on low. Enjoy!
Koffee — December 26, 2018 @ 10:31 pm Reply
Made this love it . toped with. Stove top added. Ranch poweder. Every one loved it
- Danielle Dunagan — November 6, 2022 @ 5:49 pm
  Do you think frozen diced chicken breasts would work and frozen diced potatoes? Would cooking time need to be adjusted?
- Rachel — November 7, 2022 @ 6:11 am
  If you were to thaw them, yes. Otherwise, I would not recommend it, as you’re not supposed to cook frozen food in a slow cooker.
Ashley — January 25, 2019 @ 1:19 am Reply
Love this soup; it was a big hit! If I wanted to do it on the stovetop so I could make a bigger batch, how would that change the cook times?
- Rachel — January 30, 2019 @ 7:12 am
  I’m so glad you enjoyed it, Ashley! I don’t have stovetop directions or timing for you. You’d follow the same guidelines as other stovetop soups, where you’d need to cook the veggies first etc. Overall, cooking until the potatoes are fork tender, chicken is cooked through and the soup is to your desired thickness.
Melanie — March 22, 2019 @ 3:10 pm Reply
I love chicken pot pie, but also love beef pot pie. If you don’t already have a Beef Pot Pie Soup, how do you think this could be adapted?
- Rachel — March 25, 2019 @ 6:25 am
  I imagine it would be quite similar to my beef stew recipe. Compare both and make adjustments per your liking. :) Good luck!
Jenna — September 15, 2019 @ 4:39 pm Reply
My favorite soup of all time!
- Rachel — September 16, 2019 @ 7:18 am
  So glad you’ve enjoyed it, Jenna!
Dana Trevino — April 7, 2020 @ 12:49 pm Reply
I accidentally put the heavy cream in what do I do ?
- Rachel — April 8, 2020 @ 8:12 am
  Cream is always added at the end to prevent curdling. There are a few options in this situation. You can keep it as is and carefully watch it. Or you can remove the chicken to cook separately and return to the slow cooker once the vegetables have cooked. Hopefully the liquid has thickened up enough at this point for you, assuming you also added flour or cornstarch as well.
Adriana Scott — December 4, 2020 @ 8:57 pm Reply
I just found this recipe and it looks amazing. I can’t wait to try it! Could this be cooked on low for 8 hrs?
- Rachel — December 5, 2020 @ 8:25 am
  Absolutely! Just be sure to still add the cream at the end of the cooking cycle. Enjoy!
Kori — January 6, 2022 @ 2:57 pm Reply
This is our go to recipe for the winter months. It’s so delicious and easy to make. Thank you!!
Oh, is there a nutrition information anywhere?
- Rachel — January 18, 2022 @ 8:36 am
  So glad you’ve enjoyed it, Kori! I don’t offer that info but you can plug everything in to a nutritional calculator online if interested.
Kennedy — November 17, 2022 @ 4:29 am Reply
This looks amazing, but what I really really love about chick pot pie is the crust. Any ideas on a bread to pair it with? Or ways to incorporate crust somehow? …maybe a bread bowl??
- Rachel — November 17, 2022 @ 5:51 am
  You’re in luck because I have a recipe for bread bowls! Recipe: bread bowls Enjoy!

Slow Cooker Chicken Pie Soup (2024)

Slow Cooker Chicken Pie Soup

Ingredients

Instructions

Notes

Nutrition

More comforting slow cooker recipes:

Leave a Reply

125 comments on “Slow Cooker Chicken Pie Soup”

FAQs

Does soup taste better in slow cooker? ›

How can I make my soup taste better? ›

References