Disclosure: This post may contain affiliate links. Please read my privacy policy.
A creamy dairy-free soup that tastes like the inside of chicken pot pie! It is full of potatoes, carrots, peas, cauliflower, chicken, and the most delicious coconut cream sauce. It is also made in the slow cooker (crockpot), which makes things so much easier!
I have been VERY into slow cooker crockpot recipes lately. I love not having to actually cook dinner at dinner time and also having leftovers for days. My Hungarian stew, Irish beef stew, and honey garlic chicken recipes are some household favorites!
This chicken pot pie stew is now added to my regular rotation. It is a cozy, comfort-food type of soup that tastes like chicken pot pie, is dairy-free, and comes together easily! And if you want the real thing, try my easy chicken pot pie recipe.
Table of Contents
What makes this recipe great
- It is high protein!
- It is dairy-free, gluten-free, grain-free, Paleo, and Whole30.
- It is made in the slow cooker.
- It is easy to customize.
Recipe ingredients
- chicken breast
- carrots
- gold potatoes
- cauliflower florets
- broccoli florets
- dried thyme, dried rosemary
- salt and black pepper
- ground nutmeg
- onion powder and garlic powder
- nutritional yeast
- full fat coconut milk or coconut cream (from a can)
- chicken broth or bone broth
- fresh or frozen peas
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1: Add the chicken to the slow cooker.
Step 2: Add the veggies.
Step 3: Add the potatoes, coconut cream, herbs, salt and pepper. Cook on high for 3 hours or low for 6 hours.
Step 4: Once the soup is done, take the chicken out and shred it.
Step 5: Lastly, take 2 cups of the soup out of the slow cooker and blend it in a blender. Add the blended soup back to the rest of the soup, along with the shredded chicken. And that is it!
Expert tips
1. Cut the veggies in larger pieces. You don’t want them to totally go to mush when cooking in the slow cooker for so long.
- For the potatoes, this means cutting them into 2 inch cubes. (Note: they will get mushy, which is good, but they wont be totally mashed)
- the cauliflower and broccoli should be medium sized florets
- the carrots should be cut into thicker slices
2. You don’t need to add broccoli if you don’t want to. I have always added it to my chicken pot pie and love it, but I know it isn’t a “classic” ingredient.
3. I personally use coconut cream here. Savoy coconut cream is my favorite. But you can also use the thick part of a full-fat can of coconut milk.
- Note: it is very important you actually like the taste of you coconut cream or milk! This affects the flavor of this Paleo chicken pot pie soup, so make sure you use your favorite brand.
Other healthy soup recipes you’ll love:
Butternut Squash and Chicken Soup
Did you try this recipe? Please leave me a ⭐ review below!
Slow Cooker Healthy Chicken Pot Pie Soup (Whole30, Paleo, Dairy-free)
Ingredients
- 1.5 pounds uncooked boneless skinless chicken breast
- 3-4 large carrots, sliced thick
- 4-5 cups gold potatoes, diced into 2 inch cubes
- 3 cups cauliflower florets
- 1 teaspoon dried thyme
- 1 tsp dried rosemary
- 2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp nutritional yeast
- 1 14 ounce can of full fat coconut milk or coconut cream
- 2 cups chicken broth
- 2 cups broccoli florets
- 1 cup fresh or frozen peas
Instructions
- Add the chicken to the slow cooker / crockpot. Add the carrots, potatoes, and cauliflower to the slow cooker. ( Don’t add the peas or broccoli yet). Then add the thyme, rosemary, salt, pepper, nutmeg, onion powder, garlic powder, nutritional yeast, coconut milk or cream, and chicken broth to the slow cooker. Mix while keeping the chicken mostly on the bottom and the veggies on top.
- Cook on high for 3 hours or low for 6 hours.
- Add the broccoli and peas when there is one hour left of cooking.
- Once done cooking, remove the chicken breasts and shred.
- Then, remove 2 cups of the soup and puree it in a a blender, and then add it back to the slow cooker.
- Add the shredded chicken back to the slow cooker, mix and serve.
Notes
- For the potatoes, this means cutting them into 2 inch cubes. (Note: they will get mushy, which is good, but they wont be totally mashed)
- the cauliflower and broccoli should be medium sized florets
- the carrots should be cut into thicker slices
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was DELICIOUS! I am doing paleo so added a bit of Kerry butter and cashew cream cheese but my husband who doesn’t even follow paleo also loved with no additions!
Thank you!
Very happy to hear it!!
Can this be frozen before or after? How do you recommend reheating leftovers? Thank you in advance 🙂
I have not tried either but I would think it could work well to freeze after. I’m not very experienced with freezing foods but I want to learn! Sorry I can’t be more helpul!
I like the soup but the rosemary flavor was really intense for me. I would skip it altogether next time to get a flavor profile I like. I didn’t realize how strong this spice is.
Ah good to know! I’m a huge rosemary lover and always add it to chicken soups or pot pies. I’ll keep that in mind!