Crock Pot Chicken Pot Pie
Crock Pot Chicken Pot Pie is an easy-to-make dinner that the whole family will love. Bite-sized pieces of chicken, vegetables, and potatoes all come together in the slow cooker. This recipe is truly a “dump recipe”. Just add it all into the crock pot and let it do its thing. Serve it over mashed potatoes, rice, or biscuits for a complete meal.
Servings: 6 Servings
Calories: 354kcal
Equipment
- 1 Slow Cooker affiliate link
Ingredients
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- Salt to taste
- Pepper to taste
- Additional seasoning to taste - optional
- 2 10.5 ounce cans cream of chicken soup
- ½ cup chicken broth
- ½ cup milk
- ½ cup chopped onion
- 12 ounces frozen veggies
- 1 can diced potatoes drained or 2 cups of diced hash browns
- 1 cup sliced celery this can be omitted for picky eaters
Instructions
- Coat the chicken with salt, pepper, and any other seasonings you’d like. I use Morton Nature’s Seasons Blend.2 boneless, Salt, Pepper
- Place all the ingredients into the slow cooker.Additional seasoning, 2 10.5 ounce cans cream of chicken soup, ½ cup chicken broth, ½ cup milk, ½ cup chopped onion, 12 ounces frozen veggies, 1 can diced potatoes, 1 cup sliced celery
- Stir to combine.
- Cover and cook on low for 2 hours. (**Cook 5 to 6 hours for uncut chicken. Remove the chicken from the crockpot and shred, add back to the pot, and stir to combine before serving.)
- Remove the lid and stir.
- Continue cooking for another 2 hours or until the chicken is tender.
- Stir and serve over noodles, rice, or baked biscuits.
Notes
2 cups of peeled and diced red potatoes can be used in place of the canned potatoes.
Nutrition
Serving: 1Serving | Calories: 354kcal | Carbohydrates: 23g | Protein: 38g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 901mg | Potassium: 969mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3171IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 3mg
