Crock Pot Chicken Pot Pie

We know it can be hard to find true dump recipes. But this crock pot recipe really is one. Toss everything into the slow cooker, set the timer, and walk away. No pre-browning or any other pre-cooking! We even cheat and use canned potatoes.

I know, most people think of crock pots as a winter cooking tool. I have a confession to make, I use the slow cooker quite a bit even in the summer. Just hear me out, it keeps the kitchen cool and I get to serve filling meals with minimal effort. It also frees up my time to do other things and I don’t have to deal with changed plans when someone asks what’s for dinner and gives me the stink eye. It is already started and nearly done.

Ingredient Substitutions

Chicken – I use chicken breast, thighs can also be used. I would cut off as much of the extra fat as possible before cooking.

Cream of chicken soup – you can use whatever flavor of soup you’d like. I prefer chicken, it tastes more like a chicken pot pie than the other flavors.

Seasonings – I use Morton Nature’s Season, but any spice mixture you prefer can be used. 

Frozen vegetables – use your favorite blend. I prefer the blend of carrots, peas, corn, and green beans. 

Canned diced potatoes – you can use peeled and cubed potatoes or frozen cubed hash browns.

Celery – if you have someone in your house that doesn’t like celery, you can leave it out.

For all of the vegetables, you could also use a couple of cans of Veg-all that have been drained and rinsed.

Directions

1. Cube the chicken into small pieces.
2. After cubing up the chicken, add salt, pepper, and seasoning to taste.
3. Add the chicken and the remaining ingredients in a slow cooker and stir to combine.
4. Cook, covered, on low for 4 hours, stirring once after about 2 hours of cooking.
5. Once the chicken is tender, stir and serve.

Storing Leftovers

Leftovers can be stored in the refrigerator for up to 3 days.

Reheat in the microwave or over medium-low heat on on the stovetop.

Pro Tips

Don’t add too much salt, there is already a lot of sodium since it uses so many convenience products.

If you plan on eating this later in the day, turn the crock pot down to warm, and stir every hour or so. If it starts to get too thick, add a smidge more broth or water.

Can I cook whole chicken breast instead?

You can! You will just have to remove the breasts after cooking, shred them, and put them back into the slow cooker.

Can I Use Chicken Thighs Instead?

Yep!

Chicken thighs are perfect for using in a slow cooker. They are hard to dry out and are much more forgiving if you forget to check your dinner for a few hours. Just like with the breasts, you can cook them whole or cut them into chunks first. You’ll need about 4 chicken thighs.

Do I Have to Serve This with Biscuits?

Of course not, I don’t always use them – there are no rules in my kitchen! You can serve with bread, mashed potatoes, and rice. It’s got a similar feel to crockpot chicken and dumplings without the dumplings. You could even serve it as a thick soup.

If you really want it to be more like a deconstructed chicken pot pie, cut a pie crust into rounds, or any shape, and bake it, then use it as a topper!

More Crock Pot Recipes You’ll Love

• Slow Cooker Beef Stew
• Crock Pot Ribs
• Crock Pot Potato Soup
• BBQ Little Smokies
• Slow Cooker Beef with Homemade Egg Noodles

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