Easy Slow Cooker Chicken Pot Pie
Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 ½ pounds)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 1 medium yellow onion (diced)
- 3 cups frozen mixed vegetables
- 1 (10.5 ounce) can of condensed cream of chicken soup
- 1 (10.5 ounce) can of condensed cream of celery soup
- 1 cup chicken broth
- 1 (16.3 ounce) can of Grands or jumbo biscuits (8 count)
Directions
- 1
Place the chicken breast in the bottom of a 5-quart or larger slow cooker.
- 2
Sprinkle the garlic powder, oregano, and pepper over the chicken.
- 3
Add the onion in an even layer, then top with the frozen vegetables.
- 4
In a medium mixing bowl, whisk the cream of chicken soup, cream of celery soup, and chicken broth until combined.
- 5
Pour the soup mixture over the ingredients in the slow cooker.
- 6
Cover and cook on high for 4-5 hours or low for 6-8 hours or until the chicken reaches an internal temperature of 165 degrees F.
- 7
Remove the chicken from the slow cooker and shred it using two forks or meat claws.
- 8
Return the meat to the slow cooker, stir to combine, and turn the temperature to warm while the biscuits bake.
- 9
Bake the biscuits according to the package directions.
- 10
Serve the chicken pot pie warm with freshly baked biscuits.