This easy low carb keto slow cooker chicken pot pie soup is the perfect creamy, comforting meal for busy days! Packed with tender chicken, hearty veggies, and a rich, cheesy broth, it’s a low-carb twist on a classic favorite. Let your slow cooker do the work while you enjoy a warm, satisfying bowl—perfect for meal prep or a cozy dinner!
Ingredients Needed
- 2 tbsp unsalted butter (optional, for sautéing onion)
- 1 cup / 150g onion, diced
- 1 lb / 450g boneless, skinless chicken breasts
- 1 tsp poultry seasoning
- 1/2 tsp sea salt (plus more to taste)
- 1/4 tsp black pepper
- 4 cups / 950ml chicken broth, reduced sodium
- 1 bay leaf
- 2 cups / 250g frozen peas and carrots, diced
- 8 oz / 225g cream cheese
- 1/2 tsp xanthan gum (optional, for thicker soup)
How To Make Low Carb Keto Slow Cooker Chicken Pot Pie Soup
- Sauté the onion (optional, for best flavor): In a medium skillet over medium heat, melt the butter. Add the diced onion and sauté for 7-8 minutes until soft and starting to brown.
- Prepare the slow cooker: Place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
- Add ingredients: Add the sautéed onion (or raw onion if skipping sautéing), chicken broth, and bay leaf to the slow cooker.
- Cook the chicken: Cover and cook for 4-6 hours on Low or 2-3 hours on High, until the chicken is fully cooked and reaches 165°F / 74°C.
- Shred the chicken: Remove the bay leaf and discard it. Take out the chicken and shred it using two forks.
- Blend the cream cheese mixture: Place the cream cheese in a bowl and heat in the microwave or a double boiler until soft. Transfer it to a blender, add 1 cup of broth from the slow cooker, and blend until smooth. Add another cup of broth and blend again. If it’s too thick, add more broth. If it’s chunky, blend more.
- Thicken the soup (optional): Sprinkle xanthan gum into the blender and blend again until smooth.
- Add vegetables: Turn the slow cooker to High, add the frozen peas and carrots, cover, and cook for 5-10 minutes until soft.
- Combine everything: Stir the cream cheese mixture into the soup until smooth. Add the shredded chicken and mix well. Adjust salt to taste (you may need an extra 1/2 teaspoon).
Recipe Tips
- Sauté the onion for extra flavor: Cooking the onion in butter before adding it to the slow cooker brings out a richer, deeper taste in the soup.
- Blend the cream cheese properly: Heating and blending the cream cheese with broth ensures a smooth, creamy texture without lumps. Don’t skip this step!
- Use room temperature cream cheese: Cold cream cheese won’t blend well and may turn grainy. Let it sit out for 20 minutes before using.
- Sprinkle xanthan gum slowly: If using xanthan gum, add it gradually while blending to prevent clumping and create a smooth, thick soup.
- Shred chicken easily: Remove the chicken and shred it with two forks, or use a hand mixer for faster shredding. This keeps the chicken tender and evenly mixed in the soup.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken pot pie soup cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.
- Freeze: Pour the cooled soup into a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stove or in the microwave, stirring well to bring back the creamy texture.
- Reheat: Place the soup in a microwave-safe bowl and heat on medium power in 30-second intervals, stirring between each, until hot.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 269 kcal
- Total Fat: 19.3g
- Saturated Fat: 10.8g
- Cholesterol: 86.8mg
- Sodium: 429.5mg
- Total Carbohydrate: 10.9g
- Dietary Fiber: 2.3g
- Sugars: 2.5g
- Protein: 21.8g
Check out More Recipes:
Low Carb Keto Slow Cooker Chicken Pot Pie Soup
Description
This easy low carb keto slow cooker chicken pot pie soup is the perfect creamy, comforting meal for busy days! Packed with tender chicken, hearty veggies, and a rich, cheesy broth, it’s a low-carb twist on a classic favorite. Let your slow cooker do the work while you enjoy a warm, satisfying bowl—perfect for meal prep or a cozy dinner!
Ingredients
Instructions
- Sauté the onion (optional, for best flavor): In a medium skillet over medium heat, melt the butter. Add the diced onion and sauté for 7-8 minutes until soft and starting to brown.
- Prepare the slow cooker: Place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
- Add ingredients: Add the sautéed onion (or raw onion if skipping sautéing), chicken broth, and bay leaf to the slow cooker.
- Cook the chicken: Cover and cook for 4-6 hours on Low or 2-3 hours on High, until the chicken is fully cooked and reaches 165°F / 74°C.
- Shred the chicken: Remove the bay leaf and discard it. Take out the chicken and shred it using two forks.
- Blend the cream cheese mixture: Place the cream cheese in a bowl and heat in the microwave or a double boiler until soft. Transfer it to a blender, add 1 cup of broth from the slow cooker, and blend until smooth. Add another cup of broth and blend again. If it’s too thick, add more broth. If it’s chunky, blend more.
- Thicken the soup (optional): Sprinkle xanthan gum into the blender and blend again until smooth.
- Add vegetables: Turn the slow cooker to High, add the frozen peas and carrots, cover, and cook for 5-10 minutes until soft.
- Combine everything: Stir the cream cheese mixture into the soup until smooth. Add the shredded chicken and mix well. Adjust salt to taste (you may need an extra 1/2 teaspoon).
Notes
- Sauté the onion for extra flavor: Cooking the onion in butter before adding it to the slow cooker brings out a richer, deeper taste in the soup.
Blend the cream cheese properly: Heating and blending the cream cheese with broth ensures a smooth, creamy texture without lumps. Don’t skip this step!
Use room temperature cream cheese: Cold cream cheese won’t blend well and may turn grainy. Let it sit out for 20 minutes before using.
Sprinkle xanthan gum slowly: If using xanthan gum, add it gradually while blending to prevent clumping and create a smooth, thick soup.
Shred chicken easily: Remove the chicken and shred it with two forks, or use a hand mixer for faster shredding. This keeps the chicken tender and evenly mixed in the soup.
Low Carb Keto Slow Cooker Chicken Pot Pie Soup
