Why Make This Recipe
Easy Slow Cooker Chicken Pot Pie is a comforting dish that brings warmth and satisfaction to your dinner table. It’s perfect for busy days when you want a hearty meal without spending too much time in the kitchen. With tender chicken, wholesome vegetables, and creamy soup, this recipe is a family favorite. Plus, it cooks itself while you go about your day!
How to Make Easy Slow Cooker Chicken Pot Pie
Ingredients:
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 2 teaspoons dried oregano
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 large yellow onion (diced)
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- ½ cup chicken broth
- ½ cup heavy cream
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Directions:
- Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
- Add the diced onion evenly over the chicken, then top it with the frozen mixed vegetables.
- In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined.
- Pour this soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours, until the chicken reaches an internal temperature of 165 degrees F.
- Once cooked, take the chicken out of the slow cooker and shred it using two forks or meat claws.
- Return the shredded chicken to the slow cooker and add the heavy cream. Stir to mix everything together, and turn the temperature to warm while you bake the biscuits.
- Bake the biscuits according to the package directions.
- Serve the warm chicken pot pie with the freshly baked biscuits on the side.
How to Serve Easy Slow Cooker Chicken Pot Pie
Serve this dish warm in bowls, topped with the fluffy biscuits. You can also place the biscuits on the side, allowing everyone to break them apart and mix them into the pot pie as they like. This adds a fun twist to your meal and lets everyone enjoy the flavors together.
How to Store Easy Slow Cooker Chicken Pot Pie
If you have leftovers, let the chicken pot pie cool down before transferring it to an airtight container. You can store it in the refrigerator for up to 3 days. When reheating, you can warm it on the stove or in the microwave until it’s heated through.
Tips to Make Easy Slow Cooker Chicken Pot Pie
- Make sure to use frozen mixed vegetables for convenience. They save time and add a variety of flavors.
- If you prefer fresh vegetables, you can use diced carrots, peas, or celery, just ensure they are cut small to cook evenly.
- Adjust the seasoning to your taste. You can add more herbs or spices if you like a stronger flavor.
- Don’t skip the heavy cream, as it adds rich creaminess to the dish.
Variation
For a healthier option, you can use low-fat versions of the cream of chicken and cream of celery soups. You can also add more vegetables like spinach or kale for extra nutrition.
FAQs
1. Can I use frozen chicken breasts?
Yes! You can use frozen chicken breasts, but make sure to cook it on low for a longer time to ensure they cook thoroughly.
2. Can I prepare this dish in advance?
Yes, you can prepare the ingredients the night before and store them in the fridge. In the morning, just place everything in the slow cooker and turn it on.
3. Is this dish gluten-free?
This recipe is not gluten-free because of the biscuits and soup. You can find gluten-free substitutes for the soups and use gluten-free biscuits if needed.
