Slow Cooker Chicken Pot Pie Recipes

SLOW COOKER CHICKEN POT PIE

Steps:

• Add onion, carrots, celery, potatoes, 1 tsp salt, thyme, bay leaf and chicken stock to the slow cooker. Stir to combine. Season chicken a little bit on both sides with salt and pepper. Nestle the chicken breasts in the veggie mixture. Turn the slow cooker on low and cook for 4 hours.
• After 4 hours, take the chicken out and shred. Put pack into the pot.
• Add the butter and cream to a liquid measuring cup. Microwave in 30-second increments until the butter has melted and the cream is warm. Slowly whisk in the flour. Add butter cream, and flour mixture back to the slow cooker along with remaining salt. Stir to combine. Cover and cook another 45 minutes to an hour until mixture has thickened and veggies are tender.
• After you put the flour and cream mixture back into the slow cooker, preheat oven to 375 degrees, Cook biscuits according to package instructions.
• After the mixture has thickened, add frozen peas. Stir to combine and cook another 4-5 minutes until peas are thawed. Season mixture with salt and pepper.
• Spoon filling into bowls. Place biscuits on top. Serve.

SLOW COOKER CHICKEN POT PIE

Steps:

• Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
• Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
• Continue cooking on Low until heated through, about 30 minutes more.

CHICKEN POT PIE IN THE SLOW COOKER

Steps:

• Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
• Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
• Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
• Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.

SLOW COOKER CHICKEN POT PIE

Steps:

• Mix the flour, salt, pepper, paprika, garlic salt, and seasoning salt.
• Add the cubed chicken to flour mixture, mix.
• Add vegetables, potatoes, and garlic.
• Add the chicken broth and water, mix all together.
• Turn crock pot on low, stirring occasinally for 8 hours.
• Topping:.
• Preheat oven to 400 degrees.
• Mix egg, milk, and pancake mix.
• Pour mixture over the top of chicken
• Remove stone from bottom of crock pot.
• Bake in the oven for 15-20 minute.
• Note: You could also use your homemade pancacake recipe instead of the mix.

CROCK POT CHICKEN POT PIE

Steps:

• In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
• Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
• Prepare biscuits.
• Serve over biscuits.
• Top with shredded cheese.