Easy Slow Cooker Chicken Pot Pie Recipe
This easy slow cooker chicken pot pie recipe is the ultimate comfort food for busy nights. Packed with tender chicken, creamy sauce, and hearty vegetables, it's a set-it-and-forget-it meal perfect for the whole family. Serve with biscuits or puff pastry for a classic touch!
Ingredients
- 2 boneless skinless chicken breasts (or thighs)
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 3 cups chicken broth
- 1 cup heavy cream
- 1 can 10.5 oz cream of chicken soup
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup all-purpose flour for thickening, if needed
- 1 cup refrigerated biscuit dough cut into small pieces (or serve with baked biscuits on the side)
Instructions
- Start by dicing the onion and mincing the garlic. Add them to the slow cooker along with the chicken breasts (whole), frozen vegetables, chicken broth, cream of chicken soup, salt, pepper, thyme, and parsley. Stir everything together to combine.
- Cover and cook on low for 6 hours or high for 3-4 hours. During this time, the chicken will become incredibly tender and easy to shred.
- Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir to distribute evenly.
- For a thicker filling, whisk together 1/4 cup of flour with 1/2 cup of cold water. Stir the mixture into the slow cooker, then cook for an additional 15-20 minutes until the sauce thickens.
- If using biscuit dough, drop the pieces into the slow cooker and let them cook for 30 minutes, or until fluffy. Alternatively, bake biscuits separately and serve on top.
- Ladle the chicken pot pie mixture into bowls and top with biscuits or puff pastry for that classic pot pie taste.