Slow Cooker Chicken Pot Pie

This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 524 Calories

Ingredients

• 1 teaspoon salt
• ¼ cup chopped fresh parsley
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 ½ cups chopped celery
• 1 cup chicken stock
• 1 ½ cups chopped carrots
• 1 yellow onion, chopped
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 pounds skinless, boneless chicken breasts
• 1 ½ cups frozen peas
• 1 ½ cups frozen corn

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Continue cooking on Low until heated through, about 30 minutes more.