Description
Discover the joy of effortless cooking with this Easy Slow Cooker Chicken Pot Pie. This comforting dish combines tender chicken, a medley of colorful vegetables, and a creamy sauce, all simmered to perfection in your slow cooker. Ideal for busy weeknights or special gatherings, this recipe requires minimal prep and lets you savor the flavors while the slow cooker takes care of the hard work. Enjoy the delicious aroma filling your kitchen as you gather around the table with family and friends for a warm, satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 3 cups frozen mixed vegetables
- 1 large yellow onion (diced)
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon smoked paprika
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Instructions
- Place chicken breasts in the bottom of a slow cooker.
- Sprinkle oregano, garlic powder, salt, pepper, and smoked paprika over the chicken.
- Add diced onion and frozen mixed vegetables on top.
- In a mixing bowl, whisk together the cream soups and chicken broth until combined; pour over ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours until chicken reaches an internal temperature of 165°F.
- Shred cooked chicken with forks or meat claws and return to the slow cooker.
- Stir in heavy cream and keep warm while baking biscuits according to package directions.
- Serve pot pie hot with freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg