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SLOW COOKER CHICKEN POT PIE

Creamy slow cooker chicken pot pie with puff pastry.
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This slow cooker chicken pot pie filling delivers all the creamy, hearty, vegetable-studded goodness of traditional pot pie with a fraction of the effort. Simply toss ingredients into your crock pot and let time do the work for the easiest comfort food you'll ever make.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 4 cups mixed vegetables (frozen peas, diced carrots, and corn)
  • 1/2 cup heavy cream or full-fat coconut milk

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker. Scatter the diced onion and minced garlic over the top.
  2. In a medium bowl, whisk together the chicken broth, milk, and flour until fully dissolved. Stir in the dried thyme, rosemary, salt, and pepper. Pour this mixture over the chicken.
  3. Cover and cook on LOW for 5-6 hours or on HIGH for 2.5-3 hours until chicken is tender and cooked through.
  4. Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
  5. Stir in the frozen mixed vegetables and heavy cream. Cover and continue cooking on HIGH for 20-30 minutes until vegetables are heated through and sauce has thickened.
  6. Stir and adjust seasoning with more salt and pepper if needed.

Notes

For a thicker sauce, make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water and stir in during the last 30 minutes of cooking. Using rotisserie chicken saves time - just add shredded chicken during the last 30 minutes. This recipe freezes well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-chicken-pot-pie/