Slow Cooker Healthy Chicken Pot Pie Soup (Whole30, Paleo, Dairy-free)
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
Servings: 8
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.
Nutrition
Calories: 238kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 941mg | Potassium: 1145mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4137IU | Vitamin C: 71mg | Calcium: 57mg | Iron: 2mg