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Easy Crockpot Chicken Pot Pie Soup

I don’t know about y’all but one of my favorite all-time comfort foods for the chilly months is Chicken Pot Pie. But I never have time to make it from scratch and I’m not a fan of the frozen varieties. So I have to improvise! And what better way to improvise than to make a soup in the crockpot? I love my crockpot! 

CPPS1

Ingredients:

3-4 chicken breasts
1/2 cup diced onion
1 can cream of celery soup
1 can cream of chicken soup
1 cup milk
1 bag (16oz) frozen mixed vegetables
1 chicken bullion cube, crushed
1 tsp pepper
1 tsp salt
1 can diced potatoes, drained
4 cups chicken broth

Directions:

1. Place chicken in bottom of crockpot.
2. Top with diced onions and potatoes.
3. In bowl, combine soups, milk, chicken bullion, salt, and pepper and mix well.
4. Pour soup mixture over onions and potatoes.
5. Add chicken broth.
6. Cook on Low for 8 hours.
7. 30 minutes before serving, shred chicken and return to crockpot and add mixed vegetables.
8. Stir to combine.
9. Continue cooking for 30-40 minutes.

CPPS2

This soup was delicious! I added biscuits to the side and it was just like eating homemade from scratch chicken pot pie. The kids loved it and so did Matt. I’m definitely adding this one to my regular meal rotation!

Crockpot Chicken Pot Pie Soup
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Ingredients
  1. 3-4 chicken breasts
  2. 1/2 cup diced onion
  3. 1 can cream of celery soup
  4. 1 can cream of chicken soup
  5. 1 cup milk
  6. 1 bag (16oz) frozen mixed vegetables
  7. 1 chicken bullion cube, crushed
  8. 1 tsp pepper
  9. 1 tsp salt
  10. 1 can diced potatoes, drained
  11. 4 cups chicken broth
Instructions
  1. Place chicken in bottom of crockpot.
  2. Top with diced onions and potatoes.
  3. In bowl, combine soups, milk, chicken bullion, salt, and pepper and mix well.
  4. Pour soup mixture over onions and potatoes.
  5. Add chicken broth.
  6. Cook on Low for 8 hours.
  7. 30 minutes before serving, shred chicken and return to crockpot and add mixed vegetables.
  8. Stir to combine.
  9. Continue cooking for 30-40 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Crockpot Spicy Vegetable Rice Soup

31days

This is another delicious soup recipe that I’ve been dying to try out. I thought the kids wouldn’t be very enamored with this dinner but they surprised me by eating it without complaint. Matt really loved it and it made enough for us to have leftovers the next day for lunch.

SVR1a

Ingredients:
4 cans black eyed peas, undrained
2 cans fire roasted spicy black pepper diced tomatoes
1 can beef broth
1 lb smoked sausage, sliced
1 cup water
1 cup chopped onion
1 green bell pepper, chopped
1/2 tsp garlic powder
2 bags of boil in bag white rice, uncooked

Directions:
1. Combine all ingredients except rice in crockpot.
2. Cover and cook on Low for 6 hours.
3. Pour uncooked rice into crockpot; stir.
4. Cover and continue cooking on High for 20-30 minutes.

SVR2a

I loved all the flavors in the soup. I think with a few tweaks to the recipe it would be a delicious gumbo so I may try that next time! For the rice, I had a box of Success Boil in Bag rice. I used 2 of the individual bags inside the box and that worked great.

Crockpot Spicy Vegetable Rice Soup
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Ingredients
  1. 4 cans black eyed peas, undrained
  2. 2 cans fire roasted spicy black pepper diced tomatoes
  3. 1 can beef broth
  4. 1 lb smoked sausage, sliced
  5. 1 cup water
  6. 1 cup chopped onion
  7. 1 green bell pepper, chopped
  8. 1/2 tsp garlic powder
  9. 2 bags of boil in bag white rice, uncooked
Instructions
  1. Combine all ingredients except rice in crockpot.
  2. Cover and cook on Low for 6 hours.
  3. Pour uncooked rice into crockpot; stir.
  4. Cover and continue cooking on High for 20-30 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Crockpot Sausage Tomato Florentine Soup

31days

I love soups in the crockpot in the Fall. I pretty much live for that all year long. So I’m forever searching for new combinations that I think my family would enjoy. I’ve had this recipe for years, it’s one that I pulled out of a church cookbook that was passed on to me by my mother once upon a time. The original recipe had no meat and didn’t include the tortellini, which meant there was a zero percent chance my family would eat it. So I tweaked it and I’m pleased to report that it came out fantastic. The kids were skeptical but they ate it. 

STF1a

Ingredients:
2 cans chicken broth
1 lb Italian sausage, cooked
2 cans diced tomatoes with basil, oregano, and garlic, undrained
2 cans (8oz each) tomato sauce
1 pkg (10oz) frozen chopped spinach, thawed & drained
1 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 pkg frozen cheese tortellini
1 cup shredded Parmesan cheese

Directions:
1. Combine first 8 ingredients in crockpot.
2. Cover and cook on Low for 5 hours.
3. Cook tortellini as directed on package.
4. Add tortellini to crockpot.
5. Cover and continue cooking on Low for 30 minutes.
6. Serve topped with Parmesan cheese.

STF2a

I will definitely be adding this soup to my Fall rotation for Football Sundays! It’s packed full of vegetables and even more flavor! 

Crockpot Sausage Tomato Florentine Soup
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Ingredients
  1. 2 cans chicken broth
  2. 1 lb Italian sausage, cooked
  3. 2 cans diced tomatoes with basil, oregano, and garlic, undrained
  4. 2 cans (8oz each) tomato sauce
  5. 1 pkg (10oz) frozen chopped spinach, thawed & drained
  6. 1 cup chopped onion
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 1 pkg frozen cheese tortellini
  10. 1 cup shredded Parmesan cheese
Instructions
  1. Combine first 8 ingredients in crockpot.
  2. Cover and cook on Low for 5 hours.
  3. Cook tortellini as directed on package.
  4. Add tortellini to crockpot.
  5. Cover and continue cooking on Low for 30 minutes.
  6. Serve topped with Parmesan cheese.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Simple Crockpot Chicken & Dumplings

31days

Chicken & Dumplings are one of my favorite comfort foods from my childhood but my mom’s recipe takes way too long for my busy life. So I had to find shortcuts. This dinner has turned into one of my family’s favorites and they start asking for it when school starts up. I have them all trained- they know when school starts up the crockpot comes out.

CCD1a

Ingredients:
3-4 frozen or fresh chicken breasts
1 chicken bullion cube, crushed
1/2 tsp pepper
2 cans cream of chicken soup
2 cans chicken broth
1 bag frozen mixed vegetables
1 can refrigerated biscuits, quartered

Directions:
1. Place chicken breasts in bottom of crockpot.
2. Mix soups and broths together and pour over chicken.
3. Add crushed bullion and pepper.
4. Cover and cook on Low for 6 hours.
5. Shred chicken and return to crockpot; mix well.
6. Stir in frozen mixed vegetables.
7. Drop quartered biscuits into crockpot one by one making sure each gets covered.
8. Cover and continue cooking for 1 hour.

CCD2a

Doesn’t that look delicious? It really is the perfect comfort food for chilly Fall nights. We typically have no leftovers at all when I make this for dinner. It’s that good. Don’t skip the bullion cube, it really adds a ton of flavor!

Crockpot Chicken & Dumplings
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Ingredients
  1. 3-4 frozen or fresh chicken breasts
  2. 1 chicken bullion cube, crushed
  3. 1/2 tsp pepper
  4. 2 cans cream of chicken soup
  5. 2 cans chicken broth
  6. 1 bag frozen mixed vegetables
  7. 1 can refrigerated biscuits, quartered
Instructions
  1. Place chicken breasts in bottom of crockpot.
  2. Mix soups and broths together and pour over chicken.
  3. Add crushed bullion and pepper.
  4. Cover and cook on Low for 6 hours.
  5. Shred chicken and return to crockpot; mix well.
  6. Stir in frozen mixed vegetables.
  7. Drop quartered biscuits into crockpot one by one making sure each gets covered.
  8. Cover and continue cooking for 1 hour.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Crockpot Cheesy Beef Nacho Soup

31days

One of my most favorite things about Fall is making soups in my crockpot. I mean, really, is there anything better on a crisp Fall evening than a warm soup and a house that smells delicious from it simmering in the crockpot all day? I think not. My family loves nachos so I decided why not turn their favorite nachos into a soup? It was a huge hit!

CBN2a

Ingredients:
1 lb ground beef, cooked & drained
1 pkt taco seasoning
1/2 cup chopped onion
1 can condensed fiesta nacho cheese soup
1 can Rotel
1 1/2 cups milk
1 cup shredded sharp cheddar cheese
Crispy Tortilla strips for topping

Directions:
1. Add cooked ground beef, taco seasoning, Rotel, and milk; mix well.
2. Cook on Low for 3-4 hours.
3. Stir in shredded cheese & continue cooking for 30 minutes or until cheese melts.
4. Top with extra shredded cheese and tortilla strips.

CBN1a

This is one soup that has made it onto my regular dinner rotation for sure! The flavors were amazing and the Rotel added just enough kick to tickle the taste buds. The kids have already asked when I’ll be making it again!

Crockpot Cheesy Beef Nacho Soup
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Ingredients
  1. 1 lb ground beef, cooked & drained
  2. 1 pkt taco seasoning
  3. 1/2 cup chopped onion
  4. 1 can condensed fiesta nacho cheese soup
  5. 1 can Rotel
  6. 1 1/2 cups milk
  7. 1 cup shredded sharp cheddar cheese
  8. Crispy Tortilla strips for topping
Instructions
  1. Add cooked ground beef, taco seasoning, Rotel, and milk; mix well.
  2. Cook on Low for 3-4 hours.
  3. Stir in shredded cheese & continue cooking for 30 minutes or until cheese melts.
  4. Top with extra shredded cheese and tortilla strips.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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