Crockpot Chicken Pot Pie Soup

Total Time: 50 minutes | Serves 6

Ingredients

• 1.5 lbs. boneless, skinless chicken breast

• 20 oz. frozen vegetable mix

• 1/2 large yellow onion, finely diced

• 2 large russet potato, cut into 1/2-inch chunks

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon poultry seasoning

• 1 teaspoon ground oregano

• 1/2 – 1 teaspoon black pepper

• 8 cups chicken broth

• 3 tablespoons of cornstarch

INSTRUCTIONS

1. Place everything for your chicken pot pie soup into the slow cooker but the cornstarch. Mix well and make sure chicken is submerged in liquid.

2. Cover your slow cooker and cook on high for 2-4 hours OR on low for 6-8 hours.

3. With 1 hour remaining in your cook time, add the cornstarch and stir.

4. Place cover on slow cooker, turn to high if it’s not already on high, and let cook for an additional 1 hour to allow broth to thicken.

5. Once chicken is fully cooked, remove from slow cooker and cut into bite-sized chunks. Add chicken back to the slow cooker and mix.