Description
Enjoy an easy Slow Cooker Chicken Pot Pie packed with flavor! Try this comforting recipe today for a delightful weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 can condensed cream of chicken soup (10.5 ounces)
- 1 can condensed cream of celery soup (10.5 ounces)
- ½ cup chicken broth
- ½ cup heavy cream
- 2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon cracked black pepper
- ½ teaspoon smoked paprika
- 1 can Grands or jumbo biscuits (16.3 ounces)
Instructions
- Place the chicken breasts in the slow cooker.
- Season with oregano, garlic powder, salt, black pepper, and smoked paprika.
- Add diced onion and frozen mixed vegetables on top of the chicken.
- In a mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until smooth.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3–4 hours or low for 5–7 hours until chicken reaches an internal temperature of 165°F.
- Shred the chicken using forks or meat claws once cooked.
- Stir in heavy cream and set to warm while baking biscuits according to package instructions.
- Serve alongside freshly baked biscuits.
- Prep Time: 15 minutes
- Cook Time: 5–7 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg