Easy Slow Cooker Chicken Pot

This slow cooker chicken pot pie is the ultimate weeknight comfort dish made even easier with minimal prep and tender chicken that falls apart in a creamy veggie sauce The best part is your house smells incredible by dinnertime and everyone gathers willingly around the table for a cozy meal

My family always requests this on busy weeks and I love how it gives me more time to spend with everyone not in the kitchen The rich sauce and golden biscuits make it feel like a special treat even on a regular Tuesday

Ingredients

• Boneless skinless chicken breasts: They cook up beautifully tender and shred easily Choose fresh no added water chicken for best results
• Dried oregano: Brings savory herbal notes Use a freshly opened container for maximum flavor
• Garlic powder: Gives deep all over aroma Choose a garlic powder with a strong scent for potency
• Salt: Heightens all the flavors Go for kosher salt for less harshness
• Cracked black pepper: Adds zing freshly cracked is best for boldness
• Smoked paprika: Infuses subtle smokiness and color Look for true smoked paprika labeled as such
• Large yellow onion: Lends sweetness and depth Pick a firm onion with no sprouting
• Frozen mixed vegetables: Offers perfect classic pot pie flavor and convenience Choose a blend with carrots peas green beans and corn
• Condensed cream of chicken soup: Thickens the sauce with savory taste Opt for low sodium if desired
• Condensed cream of celery soup: Adds creamy flavor with a hint of earthiness Low sodium is a good pick
• Chicken broth: Lifts the flavors and keeps things saucy Choose low sodium broth with no MSG
• Heavy cream: Creates a rich velvety texture Use pure cream not a blend
• Grands or jumbo biscuits: The finishing touch that makes it irresistible Use freshly bought biscuits and bake until deeply golden

Step-by-Step Instructions

Prepare the Pot Layer:

Place your chicken breasts in the bottom of a clean five quart or larger slow cooker so they are evenly spread to ensure even cooking

Season Everything:

Sprinkle over the oregano garlic powder salt cracked pepper and smoked paprika Use your hands if needed to distribute the seasoning over the chicken so every piece soaks up flavor

Vegetable Layer:

Top the chicken with diced onion and then add the frozen mixed vegetables making sure the veggies fall around and over the chicken for best coverage

Make the Sauce:

In a medium mixing bowl whisk together cream of chicken soup cream of celery soup and chicken broth until completely smooth No lumps should remain and the consistency should be pourable

Pour and Cook:

Pour this soup mixture evenly over the slow cooker ingredients Give everything a gentle wiggle so the sauce filters down without stirring Let the slow cooker do the work

Slow Cooking Time:

Cover the slow cooker Place it on high for three to four hours or low for five to seven hours Cook until the chicken is fully cooked reaching an internal temperature of one hundred sixty five degrees Fahrenheit

Shred the Chicken:

Once cooked lift out the chicken onto a plate and shred it using two forks or a set of meat claws Shred into bite size, not stringy pieces so every bite has plenty of meat

Creamy Finish:

Return the shredded chicken to the slow cooker Add in the heavy cream and stir gently to mix The sauce should look silky and every ingredient well coated

Bake the Biscuits:

While the chicken rests on warm bake the biscuits according to the package instructions for golden brown crunchy tops

Serve and Enjoy:

Ladle the hot creamy chicken and vegetable filling into bowls or onto plates Top with a fresh biscuit and serve immediately for ultimate comfort

My kids always argue about who gets to scoop up the last crunchy biscuit with the creamy filling The heavy cream gives the sauce an ultra luxurious finish making it my favorite ingredient in this recipe

Storage Tips

For best results store leftover pot pie filling in an airtight container in the fridge for up to three days Keep the biscuits in a separate paper lined container at room temperature to maintain their crunch If you have extra filling freeze it flat in freezer safe bags label and date Thaw overnight in the refrigerator and reheat gently on the stove with a splash of extra broth or milk to loosen

Ingredient Substitutions

Swap the chicken breasts for boneless skinless chicken thighs if you prefer a richer texture For a different veggie blend try adding extra frozen peas or even diced potatoes If you want to skip canned soup mix try making your own quick cream soup with a roux whole milk and chicken bouillon for a more homemade flavor Dairy free cream or coconut cream also works if you need a lighter option

Serving Suggestions

Serve straight from the cooker with warm biscuits on top or beside the bowl For a special touch sprinkle each serving with a little fresh parsley or chives If you like extra crunch serve a fresh green salad on the side or offer pickled veggies to cut through the richness

Cultural and Historical Context

Chicken pot pie has classic American roots as a way to use up leftover meats and vegetables baking them under a pastry crust for an economical hearty meal Moving it to the slow cooker keeps all the comforting vibes while making it accessible to busy home cooks My grandma used to make pot pie every Sunday and the slow cooker version means I can keep that tradition going midweek without the extra fuss

FAQs about Recipes

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work just as well and add extra juiciness. Adjust cooking time as needed.

→ Is it possible to make this dish ahead of time?

Absolutely. Prepare, cool, and store in the refrigerator up to three days. Bake biscuits fresh before serving.

→ What vegetables can I add?

Frozen mixed vegetables are convenient, but you can include peas, carrots, corn, green beans, or your favorites.

→ How do I prevent the biscuits from becoming soggy?

Bake biscuits separately per package directions and add to each serving when ready to eat for best texture.

→ Can this be frozen for later?

Yes, cool completely then freeze in an airtight container for up to three months. Thaw in the fridge before reheating.