Slow Cooker Chicken Pot Pie Soup

• 2 pounds boneless, skinless chicken breasts, cubed.

• 2 cups red potatoes, cubed.

• 16 ounces frozen mixed vegetables.

• 2 ½ cups water.

• 3 tablespoons chicken bouillon paste.

• 1 ½ cups whole milk.

• ¾ cup all-purpose flour.

• ½ teaspoon garlic powder.

• ½ teaspoon onion powder.

• ½ teaspoon sea salt.

• ¼ teaspoon freshly ground black pepper.

1. Lightly grease the container of your slow cooker to prevent sticking.

2. In a small bowl, whisk together the milk, flour, onion powder, garlic powder, sea salt, and black pepper until smooth.

3. In a 3 or 4 quart saucepan, bring the water to a boil. Add chicken bouillon paste and whisk until fully dissolved.

4. Gradually add the milk and flour mixture to the saucepan, whisking frequently over medium heat until the sauce thickens, about 3 minutes. Remove from heat.

5. Place the cubed chicken breasts, cubed potatoes, and frozen mixed vegetables into the slow cooker.

6. Pour the prepared sauce over the mixture in the slow cooker and stir to combine all ingredients evenly.

7. Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6 hours, stirring occasionally, until the chicken is cooked through and the potatoes are tender.

8. In the final 30 minutes of cooking, slightly ajar the lid to allow some moisture to escape, helping the sauce to thicken.

9. Serve the soup warm, seasoned to taste, and enjoy the hearty flavors.