Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
I am so excited to share this recipe with you today because I know for sure that you are going to love it! This Slow Cooker Chicken Pot Pie is cooked to perfection for about 8 hours! Just imagine all the flavors after several hours of cooking it! You will not be disappointed with this recipe at all!
Ingredients:
1 tsp dried oregano
1 can (15 oz.) of corn
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
¼ c fresh parsley leaves, chopped
1 yellow onion, chopped
1 tsp ground black pepper
1 can (16.3 oz.) of refrigerated biscuits, baked
1 ½ c celery, chopped
3-4 boneless, skinless chicken breasts, totaling 2 pounds
1 ½ c carrots, chopped
1 tsp kosher salt
1 tsp paprika
1 c chicken stock
Directions:
In a slow cooker, add celery, oregano, chicken soup, salt, chicken stock, onion, pepper, carrots, and parsley. Stir everything to combine. Lay the chicken breasts on top and spoon them over to cover them.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker together with corn and peas. Give it a good stir until well combined.
Cook for 30 more minutes. Dish out!
Top each serving with a biscuit.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 386
Ingredients
- 1 tsp dried oregano
- 1 can (15 oz.) of corn
- 2 cans (10.5 oz. each) of cream of chicken condensed soup
- 1 ½ c frozen peas
- ¼ c fresh parsley leaves, chopped
- 1 yellow onion, chopped
- 1 tsp ground black pepper
- 1 can (16.3 oz.) of refrigerated biscuits, baked
- 1 ½ c celery, chopped
- 3-4 boneless, skinless chicken breasts, totaling 2 pounds
- 1 ½ c carrots, chopped
- 1 tsp kosher salt
- 1 tsp paprika
- 1 c chicken stock
Instructions
In a slow cooker, add celery, oregano, chicken soup, salt, chicken stock, onion, pepper, carrots, and parsley. Stir everything to combine. Lay the chicken breasts on top and spoon them over to cover them.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker together with corn and peas. Give it a good stir until well combined.
Cook for 30 more minutes. Dish out!
Top each serving with a biscuit.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
