There’s nothing more satisfying on a crisp night to cozy up to a bowl of savory chicken pot pie soup… especially when it’s a healthy and guilt-free version! Here are some ways you can modify the recipe based on your preference:

• If you can have dairy, switch the almond milk for heavy creamer to get a creamier soup.
• Use chicken breasts if you aren’t a thigh fan but the thighs provide more flavor!
• If you have extra time, sear the chicken for just 1 minute on each side before adding to the slow cooker to brown the meat and give it more flavor.
• Garnish with green onions or parsley.

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Slow Cooker Crustless Chicken Pot Pie Soup Low Carb Paleo Whole30

Servings 4

Ingredients

• 2 cup chicken broth
• 1.5 pound chicken thighs boneless, skinless
• 2 celery stalks
• 1 potato
• 10 ounce frozen mixed vegetables carrots, green beans, corn, peas
• 1/2 cup almond milk
• 2 tablespoon almond flour
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Prep: peel potato and cut into cubes. Dice celery.

2. Add: all ingredients to slow cooker and stir.

3. Cook: for 3-4 hours on high or 6-8 hours on low.