Description
Enjoy a comforting and hassle-free dinner with this Easy Slow Cooker Chicken Pot Pie. Perfect for busy weeknights, this recipe combines tender chicken, vibrant vegetables, and a creamy sauce, all topped with warm biscuits.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 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 condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 (16.3 ounce) can Grands or jumbo biscuits (8 count)
Instructions
- Place chicken breasts in the slow cooker.
- Season evenly with oregano, garlic powder, salt, black pepper, and smoked paprika.
- Add diced onion and frozen mixed vegetables on top.
- In a bowl, whisk together cream of chicken soup, cream of celery soup, and chicken broth; pour over ingredients in the slow cooker.
- Cover and cook on high for 3–4 hours or low for 5–7 hours until chicken is cooked through (165°F).
- Shred the chicken using two forks and stir in heavy cream.
- Bake biscuits according to package directions until golden brown.
- Serve warm alongside freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 80mg
Keywords: Feel free to add or substitute vegetables based on your preferences. Fresh herbs can enhance flavor; consider adding thyme or parsley. For a thicker sauce, mix cornstarch with water during the last hour of cooking.