SLOW COOKER CHICKEN POT PIE

I will never get tired of recommending this awesome recipe to my friends, and that includes you! Oh, man, you are so in for a treat! With this very minimal set of ingredients, you will surely have the best dish today! Try this recipe now and I promise you that it is worth all your time and effort! Have a wonderful day, friends, and I hope you are all well today! Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1 1/2 c chopped carrots, chopped

2 cans (10.5 oz.) cream of chicken condensed soup

1 1/2 c sliced celery, chopped

1 can (15 oz.) corn

1 can (16.3 oz.) refrigerated biscuits, baked

1 to 3 boneless skinless chicken breasts, totalling 2 lbs.

1 c chicken stock.

1 tsp paprika

1 yellow onion, chopped

1 1/2 c frozen peas

1 tsp dried oregano

1/4 c fresh parsley leaves, chopped

1 tsp salt

1 tsp pepper

Directions:

In a slow cooker, add carrots, parsley, oregano, chicken stock, onion, chicken soup, paprika, salt, and pepper. Stir until well combined.

Lay the chicken breasts on top of the mixture, then toss until well coated.

Cover and seal the slow cooker, then cook for 8 hours on a low setting.

Remove the chicken breasts from the slow cooker 30 minutes after the cooking time ends, then use two forks to shred them into small pieces.

Put the shredded chicken back into the slow cooker and stir until well mixed.

Add the peas and corn, then stir until well combined with the rest of the ingredients.

Cook for another 30 minutes to finish.

Serve immediately with a biscuit on top. Enjoy!

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