Slow Cooker Chicken Pot is a fantastic solution for those hectic weeknights when time is limited but flavor is a must. This comforting dish combines tender chicken, vibrant vegetables, and a creamy sauce, all effortlessly prepared in your slow cooker. You can set it and forget it, knowing that a delicious dinner awaits you at the end of the day. It’s not just a meal; it’s a warm embrace on a chilly evening, perfect for gathering your loved ones around the table.

Why You’ll Love This Slow Cooker Chicken Pot

This Slow Cooker Chicken Pot is not only easy to make, but it also saves you time and effort. Here are a few reasons to love it:

It requires minimal prep time, making it a perfect choice for busy families.
The slow cooking method ensures that the chicken turns out incredibly tender.
It’s a one-pot wonder, which means fewer dishes to wash afterward.
The creamy filling is rich and satisfying, ideal for comfort food lovers.
It’s highly customizable – feel free to add your favorite vegetables!
This dish is gluten-free, suitable for various dietary needs.
Perfect for meal prepping; leftovers taste even better the next day!
It’s a fantastic way to introduce kids to a variety of vegetables.

This is truly the best Slow Cooker Chicken Stew you can make at home!

Ingredients for Slow Cooker Chicken Pot

Gather these items:

4 boneless, skinless chicken breasts (about 2 ½ pounds)
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3 ounce) can Grands or jumbo biscuits (8 count)

How to Make Slow Cooker Chicken Pot Step-by-Step

Step 1: Season chicken breasts generously with dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika. Place the seasoned chicken in the bottom of your slow cooker.
Step 2: Add the diced yellow onion, frozen mixed vegetables, condensed cream of chicken soup, condensed cream of celery soup, chicken broth, and heavy cream to the slow cooker. Stir gently to combine all ingredients around the chicken.
Step 3: Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender and easily shreddable.
Step 4: Carefully remove the cooked chicken pieces from the slow cooker. Using two forks, shred the chicken and then return it to the slow cooker. Stir the shredded chicken back into the creamy pot pie filling. Taste and adjust seasonings if necessary.
Step 5: Preheat your oven to 375°F (190°C), or to the temperature specified on your biscuit dough package. Carefully transfer the slow cooker pot pie filling into a large oven-safe baking dish (e.g., 9×13-inch).
Step 6: Arrange the 8 biscuits from the refrigerated can directly on top of the hot pot pie filling. Place the baking dish in the preheated oven and bake for approximately 15-25 minutes, or until the biscuits are puffed up, golden brown, and cooked through, and the pot pie filling is bubbly around the edges.
Step 7: Once removed from the oven, let the Easy Slow Cooker Chicken Pot Pie rest for 5-10 minutes before serving. This allows the filling to set slightly for easier serving. Serve warm and enjoy!

Pro Tips for the Best Slow Cooker Chicken Pot

Keep these in mind:

For a healthier version, consider using low-fat cream soups or adding more vegetables.
To enhance the flavor, let the chicken marinate in spices for a few hours before cooking.
If you’re short on time, use rotisserie chicken instead of raw chicken breasts.
This recipe is perfect for those who want a simple and delicious Crockpot Chicken Pot Recipe.

Best Ways to Serve Slow Cooker Chicken Pot

Here are some serving ideas:

Serve it over mashed potatoes for a comforting, hearty meal.
Pair it with a fresh garden salad to balance the richness of the dish.
For a quick lunch option, enjoy the leftovers in a wrap or sandwich.

How to Store and Reheat Slow Cooker Chicken Pot

To store, let the dish cool completely, then transfer it to an airtight container and refrigerate for up to 3-4 days. To reheat, simply microwave or reheat on the stove until warmed through. This makes it a great family-friendly slow cooker chicken dish that you can prepare in advance!

Frequently Asked Questions About Slow Cooker Chicken Pot

What’s the secret to perfect Slow Cooker Chicken Pot?

The secret lies in the seasoning and ensuring the chicken is fully cooked and tender. Using quality chicken and fresh spices enhances the flavors, making this dish a fantastic Slow Cooked Chicken and Dumplings alternative.

Can I make Slow Cooker Chicken Pot ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge. Just add the biscuit topping before baking to keep it fresh and fluffy.

How do I avoid common mistakes with Slow Cooker Chicken Pot?

One common mistake is overcooking the chicken, which can make it dry. Monitor cooking time closely and consider using a meat thermometer to ensure the chicken is perfectly cooked.

Variations of Slow Cooker Chicken Pot You Can Try

Here are a few variations to consider:

Incorporate different vegetables like peas or corn for added flavor and nutrition.
Make it spicy by adding diced jalapeños or red pepper flakes.
For a creamy twist, try substituting half of the heavy cream with sour cream.
Consider using turkey instead of chicken for a delightful twist.

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Delicious Slow Cooker Chicken Pot Pie Recipe for Comfort

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Author: Jessica
Total Time: 8 hours 45 minutes
Yield: 8 servings 1x
Diet: Gluten Free

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Description

Easy Slow Cooker Chicken Pot Pie is a game-changer for busy weeknights, bringing an iconic dish right to your dinner table with minimal effort.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 2 ½ pounds)
2 teaspoons dried oregano
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1 teaspoon cracked black pepper
1/2 teaspoon smoked paprika
1 large yellow onion, diced
3 cups frozen mixed vegetables
1 (10.5 ounce) can condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1/2 cup chicken broth
1/2 cup heavy cream
1 (16.3 ounce) can Grands or jumbo biscuits (8 count)

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Instructions

Season chicken breasts generously with dried oregano, garlic powder, salt, cracked black pepper, and smoked paprika. Place the seasoned chicken in the bottom of your slow cooker.
Add the diced yellow onion, frozen mixed vegetables, condensed cream of chicken soup, condensed cream of celery soup, chicken broth, and heavy cream to the slow cooker. Stir gently to combine all ingredients around the chicken.
Cover the slow cooker with its lid. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is incredibly tender and easily shreddable.
Carefully remove the cooked chicken pieces from the slow cooker. Using two forks, shred the chicken and then return it to the slow cooker. Stir the shredded chicken back into the creamy pot pie filling. Taste and adjust seasonings if necessary.
Preheat your oven to 375°F (190°C), or to the temperature specified on your biscuit dough package. Carefully transfer the slow cooker pot pie filling into a large oven-safe baking dish (e.g., 9×13-inch).
Arrange the 8 biscuits from the refrigerated can directly on top of the hot pot pie filling. Place the baking dish in the preheated oven and bake for approximately 15-25 minutes, or until the biscuits are puffed up, golden brown, and cooked through, and the pot pie filling is bubbly around the edges.
Once removed from the oven, let the Easy Slow Cooker Chicken Pot Pie rest for 5-10 minutes before serving. This allows the filling to set slightly for easier serving. Serve warm and enjoy!