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Slow Cooker Chicken Pot Pie Soup — Whole30, Paleo, Dairy-Free

A creamy dairy-free soup that tastes like the filling of chicken pot pie. This slow cooker recipe is loaded with potatoes, carrots, peas, cauliflower, chicken, and a rich coconut cream sauce — and it makes weeknight dinners and leftovers effortless.

Slow Cooker Healthy Chicken Pot Pie Soup in a bowl.

I’ve been making more slow cooker recipes lately because I love having dinner ready without fuss and enjoying leftovers for days. This chicken pot pie soup has joined my regular rotation — it’s cozy comfort food that’s dairy-free and simple to prepare. If you prefer a classic pot pie, try an actual chicken pot pie instead, but this soup delivers the same flavors with less work.

Table of Contents

  • What makes this recipe great
  • Recipe ingredients
  • Step by step instructions
  • Expert tips
  • Other healthy soup recipes you’ll love
  • Recipe card

What makes this recipe great

  • High in protein and very filling.
  • Dairy-free, gluten-free, grain-free, Paleo and Whole30 friendly.
  • Made entirely in the slow cooker for hands-off cooking.
  • Easy to customize with your favorite vegetables or herbs.

Recipe ingredients

  • 1.5 pounds boneless, skinless chicken breast
  • 3–4 large carrots, thickly sliced
  • 4–5 cups gold potatoes, diced into 2-inch cubes
  • 3 cups cauliflower florets
  • 2 cups broccoli florets (optional)
  • 1 teaspoon dried thyme and 1 teaspoon dried rosemary
  • 2 tsp salt and 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 tsp onion powder and 1 tsp garlic powder
  • 2 tsp nutritional yeast
  • 1 (14 ounce) can full-fat coconut milk or coconut cream
  • 2 cups chicken broth
  • 1 cup fresh or frozen peas

See the recipe card below for servings, prep and total time.

Step by step instructions

Raw chicken in slow cooker.
Step 1

Step 1: Place the chicken breasts in the bottom of the slow cooker.

Veggies added to slow cooker.
Step 2

Step 2: Add the carrots, potatoes and cauliflower on top of the chicken. Keep peas and broccoli aside for now.

Potatoes with coconut cream and herbs added to the slow cooker.
Step 3

Step 3: Stir in the coconut cream or full-fat coconut milk, chicken broth, dried thyme, rosemary, salt, pepper, nutmeg, onion powder, garlic powder, and nutritional yeast. Try to keep the chicken mostly on the bottom and the vegetables on top. Cook on high for 3 hours or low for 6 hours.

Shredded chicken.
Step 4

Step 4: When cooking is complete, remove the chicken and shred it with two forks.

Everything mixed together in the slow cooker.
Step 5

Step 5: Scoop out about 2 cups of the soup and puree it in a blender until smooth, then return it to the slow cooker. Add the shredded chicken back in, stir to combine, then add the peas and broccoli (if using) during the last hour of cooking or when reheating. Serve warm.

Expert tips

1. Cut vegetables into larger pieces so they hold texture after slow cooking. For potatoes, 2-inch cubes work well; carrots should be thickly sliced; cauliflower and broccoli should be medium-sized florets.

2. Broccoli is optional — it adds color and nutrition, but it’s not traditional in every pot pie version.

3. Use a coconut cream or full-fat coconut milk you enjoy the taste of, since it affects the final flavor. If you prefer, use the thick cream from a chilled can of full-fat coconut milk.

Chicken Pot Pie Soup in a bowl.

Other healthy soup recipes you’ll love:

Paleo Whole30 Potato Soup

Butternut Squash and Chicken Soup

Simple Tomato Soup

Paleo Chicken Soup

Did you try this recipe? Please leave a review below!

Slow Cooker Healthy Chicken Pot Pie Soup (Whole30, Paleo, Dairy-free)

A creamy, dairy-free slow cooker soup that captures the flavors of chicken pot pie. Full of vegetables, shredded chicken and a coconut cream base.

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
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 (14 ounce) can full-fat coconut milk or coconut cream
  • 2 cups chicken broth
  • 2 cups broccoli florets (optional)
  • 1 cup fresh or frozen peas

Instructions

  1. Add the chicken to the slow cooker. Top with carrots, potatoes and cauliflower. Do not add peas or broccoli yet.
  2. Add thyme, rosemary, salt, pepper, nutmeg, onion powder, garlic powder, nutritional yeast, coconut milk or cream, and chicken broth. Stir gently, keeping the chicken mostly on the bottom and the vegetables on top.
  3. Cook on high for 3 hours or low for 6 hours.
  4. Add broccoli and peas during the last hour of cooking.
  5. When done, remove and shred the chicken. Remove about 2 cups of the soup and puree it in a blender until smooth; return it to the slow cooker.
  6. Stir the shredded chicken back in, taste and adjust seasonings, then serve.

Notes

Cut vegetables into larger pieces so they maintain texture during the long cook. Potatoes will soften and partially break down, which helps thicken the soup — that’s expected and desirable.

  • Potatoes: 2-inch cubes work best.
  • Cauliflower and broccoli: medium florets.
  • Carrots: cut into thicker slices.

Use a coconut cream or coconut milk you like; the flavor will come through the finished soup.

Nutrition (approx.)

Per serving: Calories 238; Carbohydrates 30 g; Protein 24 g; Fat 3 g; Fiber 6 g; Sodium ~941 mg.

Nutrition information is an estimate and should be used as a guideline.

Additional Info

Course: Main Course

Cuisine: American

Servings: 8

Prep time: 20 mins | Total time: ~6 hrs (low) / 3 hrs (high)