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Slow Cooker Chicken Pot Pie

This Slow Cooker Chicken Pot Pie recipe brings all the flavor of the classic dish with none of the hassle. Place it all in your crockpot, then forget about it for six hours. Whether it’s a chilly fall evening or a busy weekday, this recipe delivers rich, savory goodness with every spoonful.
Prep Time20 minutes
Active Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: cold weather comfort, customizable, easy dinner, great leftovers
Yield: 6
Calories: 228kcal
Author: Sweet Ordeal

Equipment

  • 1 Slow Cooker

Materials

  • 2 chicken breasts
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. Italian seasonings
  • 1/2 tsp. garlic powder
  • 3 red potatoes, peeled and cubed
  • 2 10.5 oz. cans cream of chicken soup
  • 1/2 onion, chopped
  • 1/2 cup milk
  • 1/2 cup broth (chicken, vegetable, or beef)
  • 16 oz. bag frozen mixed vegetables

Instructions

  • Season both sides of chicken with salt, pepper, Italian seasonings, and garlic powder. Place chicken in crock pot.
  • Add remaining ingredients and gently stir. Cover.
  • Set heat on LOW for 6 hours.
  • Remove the chicken breasts, shred them using two forks, then stir the shredded chicken back into the crockpot. Mix well and let it sit for another 10–15 minutes to thicken slightly.
  • Serve in a bowl plain, over biscuits, rice, or mashed potatoes. Enjoy!

Nutrition

Calories: 228kcal | Carbohydrates: 31g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 550mg | Potassium: 995mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3968IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 2mg