Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
I love slow cooker recipes! They usually require simple ingredients like this one. This Slow Cooker Chicken Pot Pie is made of ingredients that I’m pretty sure you already have. If you have time to spare before any meal, then this is perfect for you! 8 hours of cooking time is worth it! This is a total family favorite that you will surely enjoy! Surprise everyone with this heartwarming dish!
Ingredients:
1 can (15 oz.) of corn
1 can (16.3 oz.) of refrigerated biscuits, baked
3-4 boneless, skinless chicken breasts, totaling 2 pounds
1 ½ c carrots, chopped
1 ½ c celery, chopped
1 yellow onion, chopped
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
1 tsp dried oregano
1 c chicken stock
¼ c fresh parsley leaves, chopped
1 tsp kosher salt
1 tsp ground black pepper
1 tsp paprika
Directions:
In a slow cooker, add carrots, chicken stock, onion, celery, chicken soup, oregano, salt, pepper, and parsley. Stir everything until well blended and thick.
Place the chicken breasts over the mixture in the slow cooker. Stir until well-coated.
Cover and seal the slow cooker, then cook everything for about 8 hours.
About 30 minutes before the cooking time ends, transfer the chicken breasts onto a clean plate. Use two forks to shred them into small pieces.
Put the shredded chicken breasts back into the slow cooker together with the corn and peas. Stir until well combined. Cook for 30 minutes.
Top each serving with a biscuit. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. Reheat in the oven for a few minutes.