This low carb creamy chicken pot pie soup is everyone's favorite comfort food in soup form! So easy to make using your slow cooker and it can even be frozen to save even more time! Serve it with homemade keto butter crackers or your favorite keto biscuits.
Place the chicken breasts in the bottom of your slow cooker.
Top the chicken with the chopped vegetables, and the peas and carrots.
Add the chicken broth and all of the seasonings to the crockpot.
Cook on low for 6-8 hours, or on high for 4 hours.
When the cooking time is complete, add the cream cheese and heavy cream.
Stir the soup, breaking up the chicken into pieces as you do so. The chicken should easily fall apart at this point.
One the chicken is broken up and the cream cheese has melted, stir in the xanthan gum to thicken the broth if desired. Start with ½ of a teaspoon and allow it to sit for a few minutes before adding any additional.
Notes
The exact serving size will vary, but is generally around 1 ½ cups.