Description
Experience the ultimate comfort food with this Slow-Cooker Keto Chicken Pot Pie Soup. This rich and creamy soup combines tender chicken, vibrant vegetables, and aromatic herbs into a hearty dish that’s low in carbs but high in flavor. Perfect for busy weeknights, this recipe is a delightful spin on classic pot pie—easy to prepare in your slow cooker, it fills your home with mouthwatering aromas as it cooks. Enjoy every spoonful that wraps you in warmth and satisfaction!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups low-sodium vegetable broth
- 2 cups cauliflower florets (fresh or frozen)
- 1 cup carrots, sliced
- 1 cup celery, chopped
- 1 cup heavy cream
- 2 tsp dried thyme
- Salt and pepper to taste
- 1 tsp garlic powder
Instructions
- Chop the carrots, celery, and cauliflower into bite-sized pieces.
- Place the chicken breasts and chopped vegetables into the slow cooker. Pour vegetable broth over until ingredients are just covered.
- Add thyme, garlic powder, salt, and pepper. Stir gently to combine.
- Set the slow cooker on low for 6-8 hours or high for 3-4 hours until chicken is easily shredded.
- Stir in heavy cream about 30 minutes before serving for an extra rich texture.
- Adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 90mg