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–+ servings
Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie: Comfort Food Made Easy

Transform chilly evenings into warm family gatherings with this Easy Slow Cooker Chicken Pot Pie, featuring tender chicken and hearty vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 pound Boneless, skinless chicken breasts Substitute with chicken thighs for richer flavor.
  • 1 teaspoon Dried oregano Italian seasoning can be used as an alternative.
  • 1 teaspoon Garlic powder Fresh garlic can be used for a more vibrant taste.
  • 1 teaspoon Salt Adjust based on taste preferences.
  • 0.5 teaspoon Cracked black pepper White pepper can be used for a subtler flavor.
  • 1 teaspoon Smoked paprika Sweet paprika is a good substitute.
  • 1 large Yellow onion Shallots can be an alternative.
  • 12 ounces Frozen mixed vegetables Substitute with fresh vegetables for added crunch.
  • 10.5 ounces Condensed cream of chicken soup Use cream of mushroom for a vegetarian option.
  • 10.5 ounces Condensed cream of celery soup Replace with cream of broccoli soup for variations.
  • 1 cup Chicken broth Switch to vegetable broth for a vegetarian twist.
  • 0.5 cup Heavy cream Sour cream works as a tangy alternative.
For the Topping
  • 1 package Grands or jumbo biscuits Replace with homemade biscuits for a fresh touch.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Easy Slow Cooker Chicken Pot Pie
  1. Place the boneless, skinless chicken breasts at the bottom of your slow cooker.
  2. Sprinkle the dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika evenly over the chicken.
  3. Layer the diced large yellow onion and frozen mixed vegetables over the seasoned chicken.
  4. Combine the condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until smooth, then pour over the vegetables and chicken.
  5. Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 5-7 hours.
  6. Once done, remove the chicken and shred it, then return to the pot.
  7. Pour in the heavy cream and stir until well incorporated.
  8. Bake the Grands or jumbo biscuits according to package instructions.
  9. Serve the chicken pot pie warm, topped with the freshly baked biscuits.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Monitor the chicken at the 4-hour mark for high settings to ensure it's fully cooked and tender.

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