Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my families favorite dishes. The seasoned pulled chicken and fresh cut veggies marinated in spices all day creating an amazing dinner you will be proud to serve up! (If you love hearty meals, don’t miss out on this Lasagna Soup!)

Let’s face the hard truth. We are busy. With our daily hustle, this slow cooker chicken pot pie is just what we needed. Slow Cooker Chicken Pot Pie is a simple solution to slaving away in the kitchen. Slow Cooker Chicken Pot pie is just the same as a traditional pot pie, but not encased in a crust. I simply throw everything in the slow cooker in the morning, and when I come home, the house smells incredible and dinner is served. I get to spend some time with my family and enjoy the evening hours with them before bedtime, rather than slaving away in the kitchen.

1 yellow onion, chopped

1 1/2 cups chopped carrots, chopped

1 1/2 cups sliced celery, chopped

1/4 cup fresh parsley leaves, chopped

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1 cup chicken stock

2 cans (10.5 ounce) cream of chicken condensed soup

1 to 3 boneless skinless chicken breasts, totaling 2 pounds

1 1/2 cups frozen peas

1 can (15 ounce) corn

1 can (16.3 ounces) refrigerated biscuits, baked

Place onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.

Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.

Cook on low for 8 hours. Thirty minutes before the end of cook time, remove the breasts and shred the chicken using two forks. Return shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.

Serve topped with a biscuit.