Slow Cooker Chicken Pot Pie
Description
This creamy crockpot chicken pot pie has shredded chicken, carrots, and celery. Delicious topped with a warm biscuit for a comforting chicken favorite.
Ingredients
•
2 (10 1/2 ounce) cans condensed cream of chicken soup
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1 1/2 cups chopped carrots
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1 1/2 cups chopped celery
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1 medium yellow onion, chopped
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1 cup chicken stock
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1/4 cup chopped fresh parsley
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1 teaspoon paprika
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1 teaspoon dried oregano
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 pounds skinless, boneless chicken breasts
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1 1/2 cups frozen peas
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1 1/2 cups frozen corn
Directions
1
Gather the ingredients.
2
Stir condensed soup, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, and pepper together in a slow cooker until well combined; mixture will be thick. Nestle chicken breasts into the mixture and spoon some over to cover.
3
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using two forks.
4
Return shredded chicken to the slow cooker with frozen peas and corn. Continue cooking on Low until vegetables are hot, about 30 minutes.