Slow Cooker Chicken Pot Pie Soup

Some meals make the whole house feel calmer before anyone takes a bite. On evenings when backpacks are still by the door and your patience is running low, that kind of comfort matters.

Then the lid comes off and the kitchen fills with butter, herbs, tender chicken, and warm curls of steam.

Slow Cooker Chicken Pot Pie Soup joined our rotation during a stretch when every night felt busy and the kids were hungry before I had a plan. I wanted something hearty, familiar, and hands off, not another dinner that needed constant stirring and my full attention.

This gave me the cozy meal I wanted while the slow cooker carried the load.

This recipe takes everything you love about classic chicken pot pie and turns it into a full, spoonable meal. The chicken stays tender, the potatoes become creamy at the edges, and the vegetables settle into a rich broth that wraps around every bite.

RELATED RECIPE:Southwestern Chicken Salad

A golden puff pastry square adds a crisp, flaky finish. It tastes like Sunday supper but works on a random Tuesday night.

You add everything, give it a stir, and let time do the work while you handle the rest of the day. By dinner, it tastes like you tried a whole lot harder than you did, which is exactly the kind of win a tired parent deserves.

Serve it once on a cold evening, and it will earn a permanent spot in your rotation.

What Is Slow Cooker Chicken Pot Pie Soup?

Slow Cooker Chicken Pot Pie Soup is a creamy chicken and vegetable soup inspired by the filling inside a classic chicken pot pie. Instead of baking the filling under a full pastry crust, you let chicken, potatoes, vegetables, seasonings, broth, and creamy soups cook slowly until everything is tender and comforting.

Heavy cream and a simple cornstarch mixture finish the broth, giving it that thick, velvety texture you expect from pot pie filling.

The puff pastry is baked separately and placed on top of each bowl just before serving. I like doing it this way because every person gets a crisp, flaky piece instead of a crust that has softened while sitting over the soup.

It also makes serving easier, especially when somebody at the table wants an extra pastry square, which is almost always somebody at my table.

Why You’ll Love This Recipe

• The slow cooker handles dinner: Once the ingredients are in the pot, you can step away and let the chicken, potatoes, and vegetables cook until tender.
• It feeds a hungry family: This recipe makes six generous servings, so there is enough for dinner and often a bowl left for lunch the next day.
• It has classic pot pie comfort: Creamy broth, tender chicken, soft vegetables, and buttery pastry give you all the familiar flavors without assembling a full pie.
• Every spoonful is hearty: Diced chicken and small pieces of potato mean you get a satisfying bite instead of a bowl that feels mostly like broth.
• The topping stays crisp: Baking the puff pastry separately keeps it golden and flaky right up until it lands on the soup.
• It is flexible: You can use chicken thighs, biscuits, different potatoes, or a lighter cream depending on what is already in your kitchen.

When to Serve This Recipe

• Chilly fall evenings: The creamy broth and warm poultry seasoning make this the kind of dinner that feels especially good when the sun disappears early.
• Busy school nights: Prep it before the afternoon rush, then come back to a nearly finished meal when everyone is hungry.
• Casual Sunday supper: Serve big bowls at the table with extra pastry squares and let everybody settle in for a slower meal.
• Family gatherings: The familiar flavors work well for kids and adults, and the slow cooker keeps the soup warm while people arrive.
• After a long day outside: This is a welcome dinner after sports, yard work, holiday errands, or any day that leaves everybody cold and tired.
• Leftover lunch planning: Make it for dinner when you know tomorrow needs an easy, filling lunch that reheats well.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes: Dicing the chicken first gives you tender pieces in every spoonful and saves you from shredding it later.
• 1 teaspoon salt: This seasons the chicken from the start, but you can reduce it slightly if your broth and bouillon are especially salty.
• 1 teaspoon black pepper: Black pepper adds gentle warmth that balances the creamy broth.
• 1 teaspoon garlic powder: This builds a steady savory base throughout the soup.
• 1 teaspoon onion powder: Onion powder supports the fresh onion and helps season every part of the broth.
• 2 teaspoons poultry seasoning: This is the flavor that brings the classic chicken pot pie feeling, with cozy notes of sage, thyme, and other herbs.
• 4 tablespoons unsalted butter: Butter adds richness and helps the soup taste like a traditional pot pie filling.
• 1 small yellow onion, diced: Yellow onion softens into the broth and adds a mild sweetness.
• 2 ribs celery, diced: Celery gives the soup a familiar pot pie aroma and a little texture.
• 2 cloves garlic, minced: Fresh garlic adds a deeper savory note than garlic powder alone.
• 2 medium Yukon Gold potatoes, peeled and diced small: Yukon Gold potatoes hold their shape while becoming creamy around the edges.
• 2 cups frozen mixed vegetables: A blend with carrots, peas, green beans, and corn keeps prep practical and adds color.
• 2 cups frozen corn: Extra corn brings sweetness that my kids always notice and appreciate.
• 1 can cream of chicken soup, 10.5 ounces: This creates body and reinforces the chicken flavor in the broth.
• 1 can cream of celery soup, 10.5 ounces: Cream of celery soup adds creaminess and a savory vegetable base.
• 4 cups chicken broth: Broth loosens the condensed soups and gives everything enough liquid to cook evenly.
• 1 chicken bouillon cube: The bouillon deepens the broth, so crumble it in for easier mixing.
• 1 bay leaf: One bay leaf adds a subtle background flavor, but remember to remove it before serving.
• 1 cup heavy cream: Heavy cream goes in near the end so the soup stays smooth and rich.
• 2 tablespoons cornstarch: Cornstarch thickens the finished soup without changing the flavor.
• 2 tablespoons cold water: Cold water helps the cornstarch dissolve smoothly before it reaches the hot soup.
• 2 tablespoons chopped fresh parsley: Parsley brightens the rich soup and gives the finished bowls a fresh look.
• 1 sheet frozen puff pastry, thawed: Bake it separately for crisp, golden squares that mimic a pot pie crust.
• 1 can refrigerated biscuits, optional: Biscuits are a simple alternative when puff pastry is not available.

How to Make Slow Cooker Chicken Pot Pie Soup

Step 1: Season the Chicken

Add the cubed chicken to the slow cooker, then sprinkle in the salt, black pepper, garlic powder, onion powder, and poultry seasoning. Stir so the seasonings coat the chicken as evenly as possible.

Starting with seasoned chicken matters because it gives those little pieces flavor all the way through, not just on the outside once they are sitting in the broth.

Step 2: Add the Butter and Fresh Vegetables

RELATED RECIPE:Slow Cooker Maple Dijon Chicken Legs

Add the butter, diced onion, celery, minced garlic, and diced potatoes to the slow cooker. Keep the potato pieces fairly small and similar in size so they finish cooking at the same time as the chicken.

I usually aim for pieces small enough to fit comfortably on a spoon, because nobody wants to chase a giant potato chunk around a bowl of hot soup.

Step 3: Build the Creamy Soup Base

Spoon in the cream of chicken soup and cream of celery soup. Pour in the chicken broth, then add the bouillon cube, frozen mixed vegetables, frozen corn, and bay leaf.

Stir everything well, taking a moment to break up the condensed soups so there are no large pockets left around the chicken or potatoes. The mixture may not look completely smooth yet, but it will come together as it heats.

Step 4: Slow Cook Until Tender

Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The soup is ready for the finishing ingredients when the chicken is cooked through and the potatoes are tender enough to cut easily with the side of a spoon.

Slow cookers can vary, so check near the early end of the time range, especially if yours tends to run hot.

Step 5: Remove the Bay Leaf and Add Cream

Find and discard the bay leaf, then stir in the heavy cream. Adding the cream near the end keeps the broth smooth and gives it a fresh, rich finish.

RELATED RECIPE:Maple Mustard Chicken Thighs

At this point, the soup should already smell like the center of a chicken pot pie, and this is usually when my family starts wandering into the kitchen asking how much longer dinner will take.

Step 6: Mix and Add the Cornstarch Slurry

In a small bowl, whisk the cornstarch with the cold water until the mixture is completely smooth. Pour it into the slow cooker while stirring the soup.

Always mix cornstarch with cold water first, since adding dry cornstarch directly to hot soup can leave little lumps that are hard to remove.

Step 7: Thicken the Soup

Cover the slow cooker again and cook for another 20 to 30 minutes, or until the broth has thickened to a creamy pot pie consistency. Give it a stir once or twice if you are nearby.

The soup will continue to thicken a little as it rests, so do not worry if it still looks slightly looser than traditional pie filling.

Step 8: Bake the Puff Pastry

While the soup thickens, cut the thawed puff pastry into six squares and bake them according to the package directions. Space the squares apart on the baking sheet so hot air can move around them and help the layers rise.

Bake until they are puffed, deeply golden, and crisp. If you are using biscuits instead, bake them according to the package directions.

Step 9: Finish and Serve

Stir the chopped parsley into the soup, then taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and place one fresh baked puff pastry square on top of each serving.

RELATED RECIPE:Crispy Garlic Chicken Fried Rice

I like to bring any extra pastry to the table, because the crisp layers are made for breaking apart and dipping into that creamy broth.

Substitutions

• Chicken thighs: Use boneless, skinless chicken thighs in place of chicken breasts for a slightly richer flavor and very tender texture.
• Cream of mushroom soup: Replace the cream of celery soup with cream of mushroom soup for a deeper, earthier broth.
• Cream of onion soup: Use cream of onion soup when you want to lean into the sweet, savory onion flavor.
• Russet potatoes: Russet potatoes work well, though they may soften more and make the soup a little thicker.
• Half and half: Replace the heavy cream with half and half for a lighter finish that is still creamy.
• Canned biscuits: Bake refrigerated biscuits and place one on each bowl when puff pastry is not available.
• Crescent roll dough: Bake pieces of crescent roll dough until golden for another buttery topping option.
• Low sodium broth: Choose low sodium chicken broth if you want more control over the final seasoning.

Variations

• Cheesy chicken pot pie soup: Stir in 1 1/2 cups shredded sharp cheddar after adding the heavy cream, then stir until smooth and melted.
• Bacon chicken pot pie soup: Cook and crumble 6 slices of bacon, stir most of it into the finished soup, and save a little for the top of each bowl.
• Herb chicken pot pie soup: Add 1 teaspoon dried rosemary and 1 teaspoon dried sage with the poultry seasoning for a stronger herb flavor.
• Loaded chicken pot pie soup: Top each bowl with shredded cheddar, crisp bacon, parsley, and a golden puff pastry square.
• Turkey pot pie soup: Replace the raw chicken with 4 cups diced cooked turkey, cook the soup on LOW for 3 to 4 hours, and add the turkey during the final hour.
• Extra vegetable soup: Add sliced mushrooms or an extra cup of carrots for an even more vegetable packed dinner.

Tips and Tricks

• Cut the chicken before cooking: Small cubes cook evenly, stay tender, and make the finished soup easy to serve.
• Choose Yukon Gold potatoes: They hold their shape better than some potatoes while still becoming creamy and tender.
• Dice the potatoes evenly: Similar pieces finish at the same time and keep you from finding one hard chunk in an otherwise ready soup.
• Bake the pastry near serving time: Fresh baked puff pastry gives you the crispest, flakiest topping.
• Keep pastry separate from leftovers: Storing it away from the soup prevents it from turning soft in the refrigerator.
• Adjust the thickness gently: Add a splash of warm chicken broth if the soup becomes thicker than your family likes.
• Taste after adding bouillon: Broth, condensed soup, and bouillon all contain salt, so wait until the end before adding more.
• Use cold water for the slurry: Cold water lets the cornstarch dissolve before it reaches the hot broth.
• Do not skip the final rest: A few minutes in the bowl helps the soup settle into a creamy, spoon coating texture.

FAQs

Can I Put Raw Chicken in the Slow Cooker?

Yes, you can add raw cubed chicken directly to the slow cooker with the other soup ingredients. Make sure the chicken is cooked through and the pieces are no longer pink in the center.

Cutting the chicken into evenly sized cubes helps it cook safely and gives you tender bites throughout the soup.

Can I Use Cooked Rotisserie Chicken?

Yes. Use about 4 cups of diced or shredded rotisserie chicken and add it during the final hour of cooking so it warms through without becoming dry.

You can still cook the potatoes, vegetables, broth, condensed soups, and seasonings first, then finish the soup with the cooked chicken, cream, and slurry.

How Do I Keep the Puff Pastry Crisp?

Bake the puff pastry separately and place it on the soup only when you are ready to serve. Do not store pastry squares in the same container as leftover soup.

I usually keep them in a covered container at room temperature, then warm them briefly in the oven before serving again.

Why Is My Soup Too Thin?

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The soup may need the full 20 to 30 minutes after you add the cornstarch slurry. Make sure the slow cooker is covered and still hot.

If it remains thinner than you like, mix 1 additional tablespoon cornstarch with 1 tablespoon cold water, stir it in, and cook until thickened.

Why Is My Soup Too Thick?

Potatoes and cornstarch continue to absorb liquid as the soup sits, especially after refrigeration. Stir in warm chicken broth a little at a time until the soup reaches the consistency you like.

Add slowly, because it is much easier to loosen the soup than to thicken it again.

Can I Make This Soup Without Condensed Soup?

You can, but the texture and seasoning will change. A homemade cream sauce made with butter, flour, broth, and milk can replace the condensed soups, though it adds another cooking step.

For the simplest result and the same creamy body as the original recipe, I use the canned soups.

Serving Ideas

• Simple green salad: A crisp salad with a bright vinaigrette balances the rich, creamy soup.
• Roasted green beans: Their lightly crisp texture works well beside the soft vegetables and tender chicken.
• Apple slices: Fresh apples add a cool, sweet crunch that kids often enjoy with a warm bowl of soup.
• Extra puff pastry squares: Bake a few additional pieces for dipping and for anyone who wants more flaky crust.
• Warm biscuits: Serve a basket of biscuits when you want an especially hearty family dinner.
• Cranberry sauce: A small spoonful on the side gives the meal a holiday feeling without turning dinner into a major production.
• Steamed broccoli: Keep the side simple and let the creamy chicken pot pie soup stay at the center of the meal.

Storage and Make Ahead Tips

• Refrigerator storage: Cool the soup, transfer it to an airtight container, and refrigerate it for up to 4 days.
• Separate pastry storage: Keep baked puff pastry in a covered container at room temperature for up to 2 days so it stays crisp.
• Gentle reheating: Warm the soup on the stovetop over medium low heat or in the microwave, stirring occasionally.
• Add broth when reheating: A splash of chicken broth will loosen soup that has thickened in the refrigerator.
• Freezer storage: Freeze the soup without the puff pastry in an airtight container for up to 3 months.
• Thawing: Move frozen soup to the refrigerator the night before you plan to serve it.
• Fresh topping: Bake a new sheet of puff pastry while the thawed soup reheats for the best texture.
• Early prep: Dice the chicken, onion, celery, and potatoes the night before, then refrigerate them in separate covered containers.
• Morning assembly: Add the prepared ingredients to the slow cooker in the morning so dinner is ready when the evening gets busy.

Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup brings tender chicken, creamy potatoes, colorful vegetables, and a rich seasoned broth together under golden puff pastry squares. It is a cozy, family friendly slow cooker dinner with classic pot pie comfort and practical weeknight prep.

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Prep Time:20 minutes mins

Cook Time:7 hours hrs

Total Time:7 hours hrs 20 minutes mins

Ingredients

Soup

• 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 teaspoons poultry seasoning
• 4 tablespoons unsalted butter
• 1 small yellow onion diced
• 2 ribs celery diced
• 2 cloves garlic minced
• 2 medium potatoes peeled and diced small
• 2 cups frozen mixed vegetables
• 2 cups frozen corn
• 1 (10.5-ounce) can cream of chicken soup
• 1 (10.5-ounce) can cream of celery soup
• 4 cups chicken broth
• 1 chicken bouillon cube
• 1 bay leaf
• 1 cup heavy cream
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons chopped fresh parsley

Puff Pastry (Option 1)

• 1 sheet frozen puff pastry thawed

Puff Pastry (OR Option 2)

• 1 can refrigerated biscuits baked according to package directions

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Instructions

• Step 1: Season the Chicken – Add the cubed chicken to the slow cooker, then sprinkle in the salt, black pepper, garlic powder, onion powder, and poultry seasoning. Stir so the seasonings coat the chicken as evenly as possible. Starting with seasoned chicken matters because it gives those little pieces flavor all the way through, not just on the outside once they are sitting in the broth.
• Step 2: Add the Butter and Fresh Vegetables – Add the butter, diced onion, celery, minced garlic, and diced potatoes to the slow cooker. Keep the potato pieces fairly small and similar in size so they finish cooking at the same time as the chicken. I usually aim for pieces small enough to fit comfortably on a spoon, because nobody wants to chase a giant potato chunk around a bowl of hot soup.
• Step 3: Build the Creamy Soup Base – Spoon in the cream of chicken soup and cream of celery soup. Pour in the chicken broth, then add the bouillon cube, frozen mixed vegetables, frozen corn, and bay leaf. Stir everything well, taking a moment to break up the condensed soups so there are no large pockets left around the chicken or potatoes. The mixture may not look completely smooth yet, but it will come together as it heats.
• Step 4: Slow Cook Until Tender – Cover the slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. The soup is ready for the finishing ingredients when the chicken is cooked through and the potatoes are tender enough to cut easily with the side of a spoon. Slow cookers can vary, so check near the early end of the time range, especially if yours tends to run hot.
• Step 5: Remove the Bay Leaf and Add Cream – Find and discard the bay leaf, then stir in the heavy cream. Adding the cream near the end keeps the broth smooth and gives it a fresh, rich finish. At this point, the soup should already smell like the center of a chicken pot pie, and this is usually when my family starts wandering into the kitchen asking how much longer dinner will take.
• Step 6: Mix and Add the Cornstarch Slurry – In a small bowl, whisk the cornstarch with the cold water until the mixture is completely smooth. Pour it into the slow cooker while stirring the soup. Always mix cornstarch with cold water first, since adding dry cornstarch directly to hot soup can leave little lumps that are hard to remove.
• Step 7: Thicken the Soup – Cover the slow cooker again and cook for another 20 to 30 minutes, or until the broth has thickened to a creamy pot pie consistency. Give it a stir once or twice if you are nearby. The soup will continue to thicken a little as it rests, so do not worry if it still looks slightly looser than traditional pie filling.
• Step 8: Bake the Puff Pastry – While the soup thickens, cut the thawed puff pastry into six squares and bake them according to the package directions. Space the squares apart on the baking sheet so hot air can move around them and help the layers rise. Bake until they are puffed, deeply golden, and crisp. If you are using biscuits instead, bake them according to the package directions.
• Step 9: Finish and Serve – Stir the chopped parsley into the soup, then taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and place one fresh baked puff pastry square on top of each serving. I like to bring any extra pastry to the table, because the crisp layers are made for breaking apart and dipping into that creamy broth.

Notes

Substitutions

• Chicken thighs: Use boneless, skinless chicken thighs in place of chicken breasts for a slightly richer flavor and very tender texture.
• Cream of mushroom soup: Replace the cream of celery soup with cream of mushroom soup for a deeper, earthier broth.
• Cream of onion soup: Use cream of onion soup when you want to lean into the sweet, savory onion flavor.
• Russet potatoes: Russet potatoes work well, though they may soften more and make the soup a little thicker.
• Half and half: Replace the heavy cream with half and half for a lighter finish that is still creamy.
• Canned biscuits: Bake refrigerated biscuits and place one on each bowl when puff pastry is not available.
• Crescent roll dough: Bake pieces of crescent roll dough until golden for another buttery topping option.
• Low sodium broth: Choose low sodium chicken broth if you want more control over the final seasoning.

Variations

• Cheesy chicken pot pie soup: Stir in 1 1/2 cups shredded sharp cheddar after adding the heavy cream, then stir until smooth and melted.
• Bacon chicken pot pie soup: Cook and crumble 6 slices of bacon, stir most of it into the finished soup, and save a little for the top of each bowl.
• Herb chicken pot pie soup: Add 1 teaspoon dried rosemary and 1 teaspoon dried sage with the poultry seasoning for a stronger herb flavor.
• Loaded chicken pot pie soup: Top each bowl with shredded cheddar, crisp bacon, parsley, and a golden puff pastry square.
• Turkey pot pie soup: Replace the raw chicken with 4 cups diced cooked turkey, cook the soup on LOW for 3 to 4 hours, and add the turkey during the final hour.
• Extra vegetable soup: Add sliced mushrooms or an extra cup of carrots for an even more vegetable packed dinner.

Tips and Tricks

• Cut the chicken before cooking: Small cubes cook evenly, stay tender, and make the finished soup easy to serve.
• Choose Yukon Gold potatoes: They hold their shape better than some potatoes while still becoming creamy and tender.
• Dice the potatoes evenly: Similar pieces finish at the same time and keep you from finding one hard chunk in an otherwise ready soup.
• Bake the pastry near serving time: Fresh baked puff pastry gives you the crispest, flakiest topping.
• Keep pastry separate from leftovers: Storing it away from the soup prevents it from turning soft in the refrigerator.
• Adjust the thickness gently: Add a splash of warm chicken broth if the soup becomes thicker than your family likes.
• Taste after adding bouillon: Broth, condensed soup, and bouillon all contain salt, so wait until the end before adding more.
• Use cold water for the slurry: Cold water lets the cornstarch dissolve before it reaches the hot broth.
• Do not skip the final rest: A few minutes in the bowl helps the soup settle into a creamy, spoon coating texture.

Serving Ideas

• Simple green salad: A crisp salad with a bright vinaigrette balances the rich, creamy soup.
• Roasted green beans: Their lightly crisp texture works well beside the soft vegetables and tender chicken.
• Apple slices: Fresh apples add a cool, sweet crunch that kids often enjoy with a warm bowl of soup.
• Extra puff pastry squares: Bake a few additional pieces for dipping and for anyone who wants more flaky crust.
• Warm biscuits: Serve a basket of biscuits when you want an especially hearty family dinner.
• Cranberry sauce: A small spoonful on the side gives the meal a holiday feeling without turning dinner into a major production.
• Steamed broccoli: Keep the side simple and let the creamy chicken pot pie soup stay at the center of the meal.

Storage and Make Ahead Tips

• Refrigerator storage: Cool the soup, transfer it to an airtight container, and refrigerate it for up to 4 days.
• Separate pastry storage: Keep baked puff pastry in a covered container at room temperature for up to 2 days so it stays crisp.
• Gentle reheating: Warm the soup on the stovetop over medium low heat or in the microwave, stirring occasionally.
• Add broth when reheating: A splash of chicken broth will loosen soup that has thickened in the refrigerator.
• Freezer storage: Freeze the soup without the puff pastry in an airtight container for up to 3 months.
• Thawing: Move frozen soup to the refrigerator the night before you plan to serve it.
• Fresh topping: Bake a new sheet of puff pastry while the thawed soup reheats for the best texture.
• Early prep: Dice the chicken, onion, celery, and potatoes the night before, then refrigerate them in separate covered containers.
• Morning assembly: Add the prepared ingredients to the slow cooker in the morning so dinner is ready when the evening gets busy.

Private Notes

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Servings: 6 servings

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Final Thoughts

Slow Cooker Chicken Pot Pie Soup is the kind of meal I keep coming back to because it gives the family something warm and familiar without asking me to spend the whole evening in the kitchen. There is real comfort in lifting the lid, seeing that creamy broth, and knowing dinner is already handled.

I also love the little bit of fun that comes with the puff pastry on top. The kids can crack through the golden layers, push pieces down into the soup, and turn an ordinary weeknight bowl into something that feels special.

That is a pretty good return for a few minutes of prep and one slow cooker.

Serve it when the weather cools down, when the calendar fills up, or when everybody needs a meal that feels like home. Give yourself permission to use the frozen vegetables, open the canned soups, and take the help where you can get it.

Dinner does not have to be complicated to bring everyone to the table.