Slow Cooker Chicken Pot Pie Recipe
This comforting Slow Cooker Chicken Pot Pie recipe combines tender chicken, creamy soup, hearty potatoes, and mixed vegetables slow-cooked to perfection. Topped with golden-baked biscuits, it’s an easy and satisfying one-pot meal perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 3 tsp garlic (minced)
Soup and Vegetables
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
Biscuit Topping
- 1 (16 oz) can Grands biscuits
Instructions
- Prepare the slow cooker: Place the boneless, skinless chicken breasts at the bottom of a 6-quart slow cooker. Pour in ½ cup low sodium chicken broth over the chicken to keep it moist during cooking.
- Season the chicken: Evenly sprinkle 1 tsp salt, ½ tsp ground black pepper, ¼ tsp dried thyme, ¼ tsp dried rosemary, 1 tsp onion powder, and 3 tsp minced garlic over the chicken to infuse flavors.
- Add soup and vegetables: Pour in 2 cans of cream of chicken soup, add diced Yukon gold potatoes (3 medium), and 1 bag of frozen mixed vegetables (12 oz) into the slow cooker, mixing lightly to combine.
- Cook the mixture: Cover the slow cooker with its lid and set it to low heat for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender.
- Shred the chicken: Using two forks, shred the chicken directly in the pot. Stir in ½ cup sour cream to add creaminess and richness to the filling.
- Bake the biscuits: While the chicken cooks, preheat your oven according to the biscuit package instructions. Bake the 16 oz can of Grands biscuits until they’re golden brown and fluffy.
- Serve: Spoon the creamy chicken and vegetable filling into bowls and top each serving with warm baked biscuits. Serve immediately for a hearty and delicious meal.
Notes
- Use low sodium chicken broth and soup to better control salt content.
- Frozen mixed vegetables can be substituted with fresh seasonal vegetables if preferred.
- For a richer filling, you can add a splash of heavy cream along with the sour cream.
- Baking biscuits separately keeps them from getting soggy when served on top.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or stovetop.
Keywords: Slow Cooker Chicken Pot Pie, Chicken Pot Pie, Slow Cooker Recipes, Comfort Food, One-Pot Meal, Chicken Dinner, Easy Chicken Recipes
Find it online: https://tastybella.com/slow-cooker-chicken-pot-pie-recipe/
