Recipes

download-683x1024.jpg__PID:c9da43e7-29a5-413b-8f31-55997e26eeb9

Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie is a comforting, hearty dish that brings the classic flavors of pot pie into an easy, slow-cooked meal. With tender chicken breasts simmered in a rich blend of cream of mushroom soup, chicken broth, and fresh vegetables like celery, onion, and parsley, it develops deep, savory flavors. Enhanced with paprika and oregano, and finished with peas and carrots for added color and sweetness, this pot pie filling is perfect when served over toasted sourdough bread. It's an effortless way to enjoy a warm, satisfying meal that feels like home.

Ingredients

  • 1 medium onion chopped
  • 3 stalks celery diced
  • 1/2 cup parsley chopped
  • 2 cans cream of mushroom soup
  • 2 large chicken breasts
  • 1 cup chicken broth
  • 16oz frozen pea/carrot bag
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tbsp salt
  • 1 tsp pepper

Instructions

  • Prep onion, celery, and parsley and place into the crock pot.
  • Pour cream of mushroom soup and chicken broth into the crock pot, it will make a thick consistency.
  • Season and mix ingredients in the crock pot together.
  • Set chicken breasts in the mixture and set the crock pot on low for 8 hours.
  • Pull chicken out and shred.
  • Place chicken back into the crock pot.
  • Pour the frozen bag of peas and carrots and stir till everything is combined.
  • Cover and set back on low for 30 minutes.
  • Serve on toasted sourdough bread