Dairy Free Crockpot Chicken Pot Pie Soup
Ingredients
- 1 lb chicken breast
- 1 onion small, diced
- 2 carrots large, peeled and chopped
- 4 potatoes yukon gold, peeled and cubed
- 3 cups cauliflower florets frozen
- 1 tsp thyme dried
- 2 5.4 oz cans coconut cream
- 2.5 cups chicken broth
- 1 cup green peas frozen
Method
- Combine all ingredients except peas in the slow cooker. Stir to combine.
- Cook on high for 4 hours.
- After 4 hours, remove chicken and shred. Set aside.
- Remove about 2 cups of the soup and blend until smooth and creamy. I try to get as much cauliflower and potato as possible as this really helps the soup have a creamy texture.
- Return the pureed soup and shredded chicken to the slow cooker. Add peas. Stir to combine and continue to cook for an additional 15 minutes on high.
Private Notes
Tried this recipe?
Let us know how it was!
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
