SLOW COOKER CHICKEN POT PIE

Slow Cooker Chicken Pot Pie image

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

Provided by Beverly Buonaugurio

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 13

Previous Next

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 yellow onion, chopped
1 cup chicken stock
¼ cup chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds skinless, boneless chicken breasts
1 ½ cups frozen peas
1 ½ cups frozen corn

Steps:

Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
Continue cooking on Low until heated through, about 30 minutes more.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 44.2 g, Cholesterol 130.8 mg, Fat 14.6 g, Fiber 7.4 g, Protein 54.5 g, SaturatedFat 3.9 g, Sodium 2106.2 mg, Sugar 11.7 g