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Easy Slow Cooker Chicken Pot Pie

Easy Slow Cooker Chicken Pot Pie

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Indulge in the comforting flavors of this Easy Slow Cooker Chicken Pot Pie, a dish that’s perfect for those busy weeknights. With tender chicken, colorful vegetables, and a creamy sauce, this recipe promises maximum flavor with minimal effort. Simply toss everything into your slow cooker and let it work its magic while you go about your day. Whether it’s a family dinner or a casual gathering, this hearty meal is sure to please everyone at the table. Serve it warm alongside freshly baked biscuits for an extra touch of coziness that will make your evenings feel special.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 ½ pounds)
  • 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
  • 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 jumbo biscuits (8 count)

Instructions

  1. Place chicken breasts in the bottom of a slow cooker.
  2. Season with oregano, garlic powder, salt, black pepper, and smoked paprika.
  3. Add diced onion and frozen mixed vegetables on top.
  4. In a bowl, mix together the cream of chicken soup, cream of celery soup, and chicken broth; pour over the ingredients in the slow cooker.
  5. Cook on high for 3-4 hours or low for 5-7 hours until chicken reaches an internal temperature of 165°F.
  6. Shred the cooked chicken and stir in heavy cream before serving.
  7. Bake biscuits according to package directions and serve warm with the pot pie.

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