Chicken Pot Pie in the Slow Cooker

Store-bought biscuits or homemade are all you need to crumble over top of this slow cooker chicken pot pie.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr 5 mins
• Calories: 419 Calories

Ingredients

• 3 tablespoons unsalted butter
• 1 teaspoon dried thyme
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 cubes chicken bouillon
• 1 cup diced onion
• 2 bay leaves
• 2 stalks celery, diced
• 1 pinch paprika
• 4 cups chicken stock
• nonstick cooking spray
• 1 cup frozen corn
• 1 cup frozen peas
• kosher salt and freshly ground black pepper to taste
• 1 pound boneless, skinless chicken thighs
• 2 medium carrots, peeled and diced
• 1 pound red potatoes, diced
• 0.5 teaspoon dried basil
• 0.5 teaspoon dried oregano
• 0.5 cup gluten-free all purpose baking flour

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.