- 6 cups
- SERVING SIZE
- 1 cup
- COOK TIME
- 3 Hr
Think of this recipe as a crustless version of one of your favorite comfort foods: chicken pot pie. Our Chicken Pot Pie Soup features all the creamy, hearty, and flavorful filling you love in traditional chicken pot pie, but with no crust to add on to the carb count. It's a comfort food win!
What You'll Need:
pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 cup frozen mixed vegetables
cup diced potatoes
2 (10-1/2-ounce) cans condensed, reduced-fat, cream of chicken soup
1 cup skim milk
teaspoon dried thyme leaf
teaspoon black pepper
What To Do:
- In a 3-quart slow cooker, combine chicken, vegetables, and potatoes.
- In a small bowl, combine remaining ingredients. Pour mixture into slow cooker and stir to combine.
- Cover and cook on HIGH 3 to 3-1/2 hours, or until chicken is no longer pink.
Nutritional InformationShow More
Servings Per Recipe: 6
Calories from Fat
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