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Create a delicious mouth-watering Slow Cooker Chicken Pot Pie! This recipe is ridiculously easy, jam-packed with flavor, and one of my family’s favorite dishes. The seasoned pulled chicken and fresh-cut veggies marinate in spices all day, creating an amazing dinner you will be proud to serve up! (If you love hearty meals, don’t miss out on this Lasagna Soup!)
An Engaging Introduction
Let’s face it, life keeps us busy. With our daily hustle, having a recipe like Slow Cooker Chicken Pot Pie is just what we need. It offers a simple solution to spending hours in the kitchen. Just like a traditional pot pie, but without the crust, this dish allows you to throw everything into the slow cooker in the morning. When you walk through the door at the end of the day, you’ll be greeted by an incredible aroma and a ready-to-serve meal. This leaves you with more time to spend with your family and enjoy the evening rather than being stuck in the kitchen.
Why You’ll Love This Recipe
- Effortless Cooking: With minimal prep time, this dish practically cooks itself.
- Flavorful and Hearty: The combination of seasoned chicken and fresh vegetables makes it a comforting meal.
- Family Favorite: Loved by adults and kids alike, it’s a guaranteed hit at the dinner table.
Kitchen Equipment You’ll Need
- Slow Cooker
- Chopping Board
- Knife
- Mixing Spoon
- Two Forks (for shredding the chicken)
Ingredients
- 1 yellow onion, chopped
- 1 1/2 cups chopped carrots
- 1 1/2 cups sliced celery
- 1/4 cup fresh parsley leaves, chopped
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken stock
- 2 cans (10.5 ounces each) cream of chicken condensed soup
- 1 to 3 boneless skinless chicken breasts, totaling 2 pounds
- 1 1/2 cups frozen peas
- 1 can (15 ounces) corn
- 1 can (16.3 ounces) refrigerated biscuits, baked
Step-by-Step Instructions
- Place the onion, carrots, celery, parsley, paprika, oregano, salt, pepper, chicken stock, and chicken soup in the bowl of a slow cooker. Stir to combine. The mixture will be thick.
- Nestle the chicken breasts in the mixture and spoon the mixture over the breasts to cover.
- Cook on low for 8 hours. Thirty minutes before the end of the cook time, remove the breasts and shred the chicken using two forks. Return the shredded chicken back to the slow cooker and add the peas and corn. Stir and allow to finish cooking.
- Serve topped with a biscuit.
Tips for Success
- Consistent Chopping: Ensure all veggies are chopped uniformly for even cooking.
- Season Well: Adjust seasoning according to your preference for a personalized taste.
Additional Tips or Variations
- For a creamier texture, consider adding a splash of heavy cream before serving.
- Try different vegetables like mushrooms or potatoes for variety.
Nutritional Highlights (Per Serving)
Approximate values:
Calories: 350
Protein: 25g
Carbohydrates: 30g
Fat: 15g
Frequently Asked Questions (FAQ)
- Can I use chicken thighs instead of breasts? Yes, chicken thighs will also work well and may add a richer flavor.
- Can I make this dish in advance? Absolutely! It keeps well in the fridge for a couple of days and can also be frozen.
Conclusion
This Slow Cooker Chicken Pot Pie is a delightful dish that combines convenience with flavor. It’s perfect for those busy days when you want a home-cooked meal without the hassle. Give it a try, and don’t forget to share your experience with us. Happy cooking!
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