Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

This creamy soup is a true comfort dish for my family.It has a similar flavor to a chicken pot pie. If you are lucky enough to have some chopped chicken cooked/frozen, this can be put together unbelievably quick! This is extra good when garnished with croutons.

Ingredients Nutrition

  • 2 tablespoons butter
  • 1 12 lbs chicken tenders, cut into 1/2 inch pieces
  • 1 small onion, chopped
  • 2 celery ribs, chopped
  • 2 large carrots, chopped
  • 2 cups frozen corn or 2 cups canned corn
  • 2 (10 3/4 ounce) cans cream of potato soup or 2 (10 3/4 ounce) cans cream of celery soup or 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 12 cups chicken broth
  • 1 teaspoon dried dill
  • 12 cup half-and-half (can use milk)


  1. Note:.
  2. I use pre-cooked or frozen chicken, I boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.If I am cooking the chicken tenders, I throw the veggies in the pan afterwards, and saute. If the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
  3. Melt butter in large skillet.
  4. Add chicken and cook until browned.
  5. Add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
  6. cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
  7. Turn off heat.
  8. Stir in half and half.
Most Helpful

Such wonderful comfort food! As others have noted this is very versatile and can be adapted to your taste or what's on hand. I just chopped the veggies (including two red potatoes) and put them in the crockpot, topping with salt, pepper and poultry seasoning. I placed two raw boneless chicken breasts on top, then mixed the soups (cream of potato and chicken, plus broth) and poured over all. Cooked for 6 hours then removed and shredded the chicken and returned to pot. It was perfect on a cool, rainy fall day in the cabin served with hot cornbread. Yum. Thanks so much!!!

Candy C October 06, 2015

Very, very delicous! The entire familiy loved it. I ususally don't take liberties with a recipe the first time I make it but after reading your instructions and the rave reviews of others I figured that this is a versatile soup and could use whatever ingredients I had on hand. For example, I used leftover cooked turkey and sauted the onions, celelry and carrots to further the cooking process (as you suggested). I added cream of chicken and cream of mushroom soups (that's what was in the cupboard), put in about 1 cup of leftover mashed potatoes, and threw in a handful of frozen peas. Then I cooked it in the crockpot on low for 4 hours. Wonderful!! This will be a recipe that is made often at our house! Thanks Roxygirl in Colorado!!

Acerast April 14, 2009

This is an absolutely fabulous recipe that I will make really often; also very versatile as I made some changes. I used Tyson Grilled Chicken Breast Strips, left out the onion, celery and carrots and instead used onion powder and 2 cups of frozen peas and carrots. I thought I had 2 cans of cream of potato soup but only had one so I used one can of Cheddar Cheese and one can of Cream of Potato. I had an extra potato that was going to go bad so I diced it up without peeling it and threw that in. I forgot dill, so didn't use that either... Because I wasn't using onion and was using pre-cooked chicken, I didn't sauté anything; I just threw all the ingredients (except the half and half) into the crockpot and cooked it on low for 8 hours. As one of the other ratings says, this soup really does taste like the inside of a pot pie!

Sooz Cooks January 21, 2008