Slow Cooker Chicken Pot Pie

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The slow cooker does ALL of the work in this Slow Cooker Chicken Pot Pie, so it’s perfect for families on busy nights. If you’re looking for more slow cooker recipes, check out Slow Cooker Thai Peanut Chicken, this Slow Cooker Honey Lime Chicken Tacos, Slow Cooker Pumpkin Chili, and this Slow Cooker Swedish Meatballs.

Slow Cooker Chicken Pot Pie

How to Make Slow Cooker Chicken Pot Pie?

Prepare vegetables and seasonings: Add chopped carrots, celery, red potatoes, onion, garlic, dried thyme, salt and chicken stock to the slow cooker. Cook the chicken breasts: Layer chicken breasts on top and let the mixture cook for four hours. Shred chicken: Using a fork or beaters shred your chicken in the crock pot. Whisk together: heavy cream, melted butter, and flour in a small bowl. Add the mixture along with the shredded chicken back to the slow cooker. Cook in the slow cooker: Cook another 45 minutes to an hour or until the filling has thickened. Bake the biscuits: While the chicken pot pie filling thickens, bake the biscuits in the oven. Serve: Spoon the filling into bowls and top with flaky biscuits.

Can I use chicken thighs in place of breasts in this recipe?

Can I use milk or half and half instead of cream?

Can I add different vegetables??

What sides can I make with Slow Cooker Chicken Pot Pie?

Strawberry, Apple and Pear Salad with Apple Cider Poppy Seed Dressing Christmas Fruit Salad Bacon Pear Gorgonzola Salad

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Used plain Greek yogurt instead of the cream, and I thought it worked wonderfully. We couldn’t tell the difference in taste or texture. 2. Used canned peas instead of frozen – this is just what I had already and it worked just fine. I would say this recipe makes 6 dinner-sized servings, maybe 8-10 lunch sized servings – definitely not 16 unless you eat like a bird. With the yogurt substitute, and calculating for only 6 servings per recipe, mine was 225 calories per serving (not including the biscuit). Will definitely make this again. Next time I may add extra carrots/celery – it’s great as is but my personal preference is to lean more towards veggies and less towards meat. There are many good options out there for gluten free all purpose flour. I would try one of these options. Thanks for the comment and for following along with me! I am so glad that you are wanting to try this. This is one of my favorites. Please let me know what you think!!! Comment * Name * Email * Website