Chicken Pot Pie Slow Cooker
251kcal
Ingredients
- 1 lb boneless skinless chicken thighs or breast (cut into ½-inch pieces) or use rotiserrie chicken
- 1 lb Yukon potatoes (small diced)
- 16 oz frozen mixed vegetables (corn, peas, and carrots)
- 1 cup chopped celery
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- ⅓ cup butter
- 2 cups chicken broth
- 1 cup milk
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning or thyme (use less or more according to your liking)
- salt/pepper (to taste)
Optional Toppings:
- green onions chopped
- crispy cooked bacon
- biscuits or rustic bread
Method
- Heat butter in a large sauce-pan over medium-high heat. Add onion and celery. Cook until translucent, for about 5 minutes. Add garlic, keep stirring for 1 minute.
- Stir in the flour and whisk until lightly browned. Add chicken stock and milk. Stir frequently until the sauce thickens. Transfer to a slow cooker.
- Add chicken, potatoes, and poultry seasoning. Stir to combine. Cook on high heat for 3-4 hours or low for 5-6 hours.
- About 30 minutes - 1 hour prior to serving, add frozen mixed vegetables. Taste and season with salt/pepper if needed or according to your liking.
- Serve with chopped green onions, crispy bacon, and rustic bread or biscuits.
Nutrition
Calories251kcalCarbohydrates22gProtein17gFat11gSaturated Fat6gCholesterol60mgSodium406mgPotassium710mgFiber4gSugar2gVitamin A3239IUVitamin C19mgCalcium85mgIron3mg
Notes
Instructions for Stove Top Users:
- Heat butter in a large sauce pan over medium-high heat. Add onion, diced potatoes, and celery; cook and stir for 5-7 minutes or until onion is tender.
- Add garlic, keep stirring and cook for 2 minutes or until fragrant but do not burn.
- Stir in the flour and whisk until lightly browned.
- Add chicken stock and season with poultry seasoning, salt, and pepper and allow to come to a boil. Reduce heat and simmer, uncovered for about 10 minutes or until potatoes are tender.
- Add chicken cubes, frozen vegetables, and milk; simmer until the chicken is fully cooked, vegetables are tender, and soup has thickened.
- Serve with chopped green onions, crispy bacon and rustic bread or biscuits.