Chicken Pot Pie Crockpot (Print Version)
# Ingredients:
→ Vegetables
01 -
1 ½ cups chopped celery
02 -
1 ½ cups chopped carrots
03 -
1 yellow onion, diced
04 -
¼ cup chopped fresh parsley
→ Seasonings
05 -
1 teaspoon dried oregano
06 -
1 teaspoon ground black pepper
07 -
1 teaspoon kosher salt
08 -
1 teaspoon paprika
→ Liquids and Condensed Soups
09 -
2 cans (10.5 ounces each) of cream of chicken condensed soup
10 -
1 cup chicken broth
→ Protein
11 -
3-4 chicken breasts without skin or bones (roughly 2 pounds)
→ Frozen and Canned Items
12 -
1 can (15 ounces) of drained corn
13 -
1 ½ cups of frozen peas
→ Topping
14 -
1 can (16.3 ounces) of baked refrigerated biscuits
# Instructions:
01 -
Start with the onions, carrots, celery, parsley, chicken broth, and cream of chicken soup. Mix until it gets thick and consistent. Add the spices—paprika, dried oregano, kosher salt, and black pepper—stirring again briefly.
02 -
Lay the chicken breasts into the slow cooker and make sure to spoon some sauce over the top of each piece to cover them nicely.
03 -
Let it cook on the low setting for about 8 hours. Cover the pot to keep the moisture in.
04 -
When 30 minutes are left, take out the chicken breasts and shred them using forks. Pop the shredded chicken back in. Add peas and corn to the mixture and give it a quick stir to evenly combine everything.
05 -
Dish it up, and don’t forget to top it with one of those warm biscuits!