slow cooker chicken pot pie

slow cooker chicken pot pie
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • 1 yellow onion, chopped
  • 1 cup chicken stock
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds skinless, boneless chicken breasts
  • 1 1/2 cups frozen peas
  • 1 1/2 cups frozen corn


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

10/14/2019
slow cooker chicken pot pie, recipe PT15M PT1H 5 455 calories

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