Easy Slow Cooker Chicken Pot Pie
Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal.
Equipment
- Slow Cooker
Ingredients
Ingredients
- 4 boneless, skinless chicken breasts (about 2 ½ pounds) chicken breasts
- 2 teaspoons dried oregano
- 1.5 teaspoons garlic powder
- 1.5 teaspoons salt
- 1 teaspoon cracked black pepper
- 0.5 teaspoon smoked paprika
- 1 large yellow onion, diced
- 3 cups frozen mixed vegetables
- 1 10.5 ounce can condensed cream of chicken soup
- 1 10.5 ounce can condensed cream of celery soup
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 16.3 ounce can Grands or jumbo biscuits (8 count)
Instructions
Instructions
- Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
- Sprinkle the oregano, garlic powder, salt, pepper, and paprika over the chicken.
- Add the onion in an even layer, then top with the frozen vegetables.
- In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and cook on high for 3-4 hours or low for 5-7 hours or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the chicken from the slow cooker and shred it using two forks or meat claws.
- Return the meat to the slow cooker and add the heavy cream. Stir to combine, and turn the temperature to warm while the biscuits bake.
- Bake the biscuits according to the package directions.
- Serve the chicken pot pie warm with freshly baked biscuits.