Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings
Slow-cooked to perfection for 8 hours, this Chicken Pot Pie is what you just might need today! I can’t think of any reason why you shouldn’t give this recipe a try. It is insanely delicious! Serve it with a biscuit on top, and you have yourself a meal to remember. Enjoy!
Ingredients:
1 ½ c carrots, chopped
1 tsp paprika
1 tsp dried oregano
3-4 boneless, skinless chicken breasts, totaling 2 pounds
2 cans (10.5 oz. each) of cream of chicken condensed soup
1 ½ c frozen peas
1 can (15 oz.) of corn
1 yellow onion, chopped
1 ½ c celery, chopped
¼ c fresh parsley leaves, chopped
1 can (16.3 oz.) of refrigerated biscuits, baked
1 tsp kosher salt
1 tsp ground black pepper
1 c chicken stock
Directions:
In a slow cooker, add oregano, onion, chicken stock, celery, chicken soup, salt, pepper, parsley, and carrots. Stir everything until well incorporated.
Place the chicken breasts over the mixture in the slow cooker. Toss them until fully covered.
Cover and seal the slow cooker, then cook everything for about 8 hours on a low setting.
30 minutes before the cooking time ends, remove the chicken from the slow cooker. Use two forks to shred them into small pieces.
Put the shredded chicken back into the slow cooker together with the peas and corn. Stir everything until well combined.
Cover and seal the slow cooker again, then cook for 30 more minutes.
Top each serving with a biscuit.
Serve right away. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 386
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