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Easy Slow Cooker Chicken Pot Pie

Easy Slow Cooker Chicken Pot Pie
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Enjoy a delightful and comforting meal with this Easy Slow Cooker Chicken Pot Pie. This dish combines tender chicken, colorful mixed vegetables, and a creamy sauce, creating an inviting dinner that warms the soul. Perfect for busy weeknights or cozy family gatherings, this recipe requires minimal prep time and allows you to set it and forget it while the slow cooker works its magic. Plus, it’s versatile enough to adapt to your family’s favorite veggies. Serve it alongside freshly baked biscuits for an extra touch of comfort that everyone will love!

Ingredients

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  • 4 boneless, skinless chicken breasts (about 2 ½ pounds)
  • 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 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
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)

Instructions

  1. Place the chicken breasts in the bottom of a slow cooker.
  2. Season with oregano, garlic powder, salt, pepper, and paprika.
  3. Add diced onion and sprinkle frozen mixed vegetables on top.
  4. In a mixing bowl, whisk together the cream soups and chicken broth until smooth.
  5. Pour the soup mixture over the ingredients in the slow cooker.
  6. Cover and cook on high for 3-4 hours or low for 5-7 hours until chicken reaches an internal temperature of 165°F.
  7. Shred the cooked chicken with two forks and return it to the pot with heavy cream; stir well.
  8. Bake biscuits according to package directions until golden brown.
  9. Serve warm alongside biscuits.

Nutrition

Find it online: https://glutenfreecookingguide.com/easy-slow-cooker-chicken-pot-pie/

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