Easy Slow Cooker Chicken Pot Pie Recipes
Description
Everyone loves a good chicken pot pie, and what better way to make it than in a slow cooker? Slow cooker chicken pot pie recipes are easy to make, and can be a great way to have a delicious meal with minimal effort. This slow cooker chicken pot pie is made with a creamy sauce and is loaded with tender chicken, potatoes, carrots, and peas. The flavors are amazing and it’s sure to become a family favorite.
This slow cooker chicken pot pie is made with simple ingredients and comes together quickly. All you need to do is add all the ingredients to the slow cooker and let it do the work. It’s an easy, no-fuss meal that your whole family will love. It’s also a great way to use up leftover chicken or turkey. Serve it with a simple side salad or some crusty bread for a complete meal.
Ingredients
- 2 cups cooked, diced chicken
- 1 cup diced potatoes
- 1 cup diced carrots
- 1/2 cup frozen peas
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup crushed buttery crackers
Instructions
1. In a slow cooker, combine the cooked chicken, potatoes, carrots, and peas.
2. In a large saucepan, melt the butter over medium heat. Add the flour and stir until combined. Slowly add the chicken broth and stir until smooth. Add the half-and-half and stir until combined. Stir in the salt, pepper, parsley, and thyme. Simmer for 5 minutes, stirring often.
3. Pour the sauce over the chicken and vegetables in the slow cooker and stir to combine. Cover and cook on low for 4-5 hours, until the vegetables are tender.
4. Once the vegetables are tender, stir in the cheese. Sprinkle the crushed crackers over the top and cover. Cook for an additional 15 minutes.
5. Serve hot.
Equipment
- Slow cooker
- Large saucepan
- Spatula
- Measuring cups and spoons
Notes
This slow cooker chicken pot pie will keep in the refrigerator for up to 5 days. To reheat, place in a preheated 350 degree F oven for 20 minutes or until heated through.
Nutrition
Serving size: 1/6 of recipe
Calories: 370
Total fat: 18g
Saturated fat: 11g
Cholesterol: 64mg
Sodium: 519mg
Total carbohydrate: 25g
Dietary fiber: 2g
Sugars: 3g
Protein: 18g
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