Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
Loaded with incredible flavors, this Slow Cooker Chicken Pot Pie is total comfort food! It’s kind of like the one your grandma used to serve on a rainy Sunday afternoon when you just want to stay home and relax! The ingredients to this recipe are pretty basic. Sometimes, you don’t need fancy and expensive things for the best dishes! Slow-cooked to perfection for about 8 hours, this Chicken Pot Pie is going to be amazing. Enjoy!
Ingredients:
1 ½ c carrots, chopped
1 ½ c celery, chopped
1 tsp dried oregano
¼ c fresh parsley leaves, chopped
3-4 boneless, skinless chicken breasts, totaling 2 pounds
1 can (15 oz.) of corn
1 c chicken stock
1 tsp kosher salt
1 tsp paprika
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
1 yellow onion, chopped
1 tsp ground black pepper
1 can (16.3 oz.) of refrigerated biscuits, baked
Directions:
In a slow cooker, add chicken breasts, carrots, salt, pepper, chicken stock, onions, oregano, chicken soup, parsley, and celery.
Stir everything just until combined. Make sure to cover the chicken breasts entirely.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
After 7 hours of cooking, use two forks to shred the chicken breasts into small pieces. Cook for another 1 hour.
Open the slow cooker, then add peas and corn. Stir until well combined. Cook for a few more minutes.
Serve right away. Enjoy!
Notes:
Always serve this Slow Cooker Chicken Pot Pie with a biscuit on top!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 1 ½ c carrots, chopped
- 1 ½ c celery, chopped
- 1 tsp dried oregano
- ¼ c fresh parsley leaves, chopped
- 3-4 boneless, skinless chicken breasts, totaling 2 pounds
- 1 can (15 oz.) of corn
- 1 c chicken stock
- 1 tsp kosher salt
- 1 tsp paprika
- 2 cans (10.5 oz. each) of cream of chicken condensed soup
- 1 ½ c frozen peas
- 1 yellow onion, chopped
- 1 tsp ground black pepper
- 1 can (16.3 oz.) of refrigerated biscuits, baked
Instructions
In a slow cooker, add chicken breasts, carrots, salt, pepper, chicken stock, onions, oregano, chicken soup, parsley, and celery.
Stir everything just until combined. Make sure to cover the chicken breasts entirely.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
After 7 hours of cooking, use two forks to shred the chicken breasts into small pieces. Cook for another 1 hour.
Open the slow cooker, then add peas and corn. Stir until well combined. Cook for a few more minutes.
Serve right away. Enjoy!
Notes
Always serve this Slow Cooker Chicken Pot Pie with a biscuit on top! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
