Name: Chicken Pot Pie in the Slow Cooker
Ingredients: 1½ lbs boneless, skinless chicken breasts or thighs; ½ cup chicken broth; 2 cans (10.5 oz each) cream of chicken soup; 3 medium Yukon Gold potatoes, peeled and diced (~½-inch cubes); 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans); 1 onion, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary (or poultry seasoning); Salt and black pepper, to taste; ½ cup sour cream or Greek yogurt; Store-bought biscuits or crescent roll dough, baked separately

Description

There’s nothing like walking into a home filled with the smell of warm, buttery, savory comfort food. This slow cooker chicken pot pie is all the cozy flavor of a classic pie—creamy filling, tender chicken, and hearty vegetables—without the fuss of rolling a crust. With minimal prep in the morning, you can come home to a comforting, stress-free dinner that feels like a hug in a bowl.

Ingredients

Scale

Filling:

1½ lbs boneless, skinless chicken breasts or thighs
½ cup chicken broth
2 cans (10.5 oz each) cream of chicken soup
3 medium Yukon Gold potatoes, peeled and diced (~½-inch cubes)
1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary (or poultry seasoning)
Salt and black pepper, to taste
½ cup sour cream or Greek yogurt

Topping:

Store-bought biscuits or crescent roll dough, baked separately

Instructions

Combine Ingredients in Slow Cooker:
Add chicken, chicken broth, cream of chicken soup, potatoes, onion, garlic, thyme, rosemary, salt, and pepper. Stir until the chicken is coated and ingredients are well combined.
Add Vegetables:
Scatter frozen mixed vegetables on top of the mixture—do not stir. This prevents them from overcooking and turning mushy.
Cook:
- Low setting: 6–8 hours
- High setting: 3–4 hours
Shred Chicken:
Remove chicken, shred with two forks, and return to the slow cooker. Stir in sour cream or Greek yogurt and mix gently with the vegetables and sauce.
Thicken Filling (Optional):
If too thin, make a slurry with 1 tbsp cornstarch + 1 tbsp cold water. Stir into filling and cook on HIGH for 20–30 minutes.
Prepare Topping:
Bake biscuits or crescent rolls according to package instructions until golden and flaky.
Serve:
Ladle filling into bowls and top with a warm biscuit. Garnish with chopped parsley or black pepper, if desired.

Notes

Vegetable Swap: Use fresh vegetables, adding hearty veggies at the start and delicate ones in the last 30 minutes.
Flavor Boost: Add sautéed mushrooms, leeks, or a touch of garlic powder for extra depth.
Southwest Twist: Use corn, black beans, peppers, cumin, and chili powder; stir in shredded cheese before serving.
Light Version: Use low-fat soup and Greek yogurt for fewer calories and more protein.

Nutrition

Calories: 280 Cal
Carbohydrates: 20g
Fiber: 3g
Cholesterol: 75mg