Description
Make classic chicken pot pie flavors easily in your slow cooker. This hands-off recipe yields tender chicken in a creamy sauce, served over flaky biscuits for a satisfying, warm meal.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cans (10.5 oz each) cream of chicken soup
- 1 bag (12 oz) frozen mixed vegetables (carrots, peas, corn, green beans)
- 1 small sweet onion finely diced
- 1/2 cup half and half
- 1 tube (16.3 oz) flaky layers biscuits (8 ct)
Instructions
- Place the chicken breasts into the slow cooker. Sprinkle the onion powder, garlic powder, and black pepper over the chicken, coating each piece well.
- Add the cream of chicken soups, frozen mixed vegetables, diced sweet onion, and half and half on top of the chicken.
- Cover with the lid and cook on LOW heat for 6-8 hours or HIGH heat for 3-4 hours. Low heat provides the most tender results.
- During the last 20 minutes of the cook time, prepare the biscuits according to the package directions.
- Use two forks to shred the chicken inside the slow cooker, or remove it to a plate to shred. Stir the shredded meat into the sauce until everything combines.
- Serve the chicken pot pie mixture over top a buttery flaky biscuit.
Notes
- Cooking on low heat for 8 hours results in the most tender chicken.
- You can shred the chicken directly in the slow cooker using two forks or a hand mixer on low speed.
- Prep Time: 10 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving mixture with 1 biscuit
- Calories: 550
- Sugar: 8
- Sodium: 950
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
- Cholesterol: 90
Keywords: Comfort Food Chicken Pot Pie Slow Cooker, Crockpot Dishes, Dump And Go Crockpot Dinners, Slow Cook Recipes, Lazy Dinners, Fall Dinner Recipes, Healthy Crockpot Meals