Crockpot Chicken Pot Pie Soup
Crockpot Chicken Pot Pie Soup recipe
Start by cutting 1 1/2 pounds of boneless, skinless chicken breasts into 1″ cubes and place them in your crockpot.
Add 2½ cups of frozen, mixed vegetables. (I don’t like lima beans so I mix carrots, peas and corn only.)
Add 3 cups of cubed potatoes.
Pour in 2 cans of Cream of Chicken canned soup + 1 cup water.
Stir it all together and cook on HIGH for about 6 hours.
To thicken soup, add ½ cup of instant mashed potato flakes. Put the lid back on and allow the soup to thicken for about 10 minutes.
Calories: 368kcalCarbohydrates: 40gProtein: 32gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 81mgSodium: 894mgPotassium: 1127mgFiber: 6gSugar: 2gVitamin A: 4073IUVitamin C: 34mgCalcium: 54mgIron: 3mg