Chicken, carrots, celery, and some other basic ingredients team up in the crockpot to make a thick, hearty, deconstructed chicken pot pie. Ladle this slow cooker favorite into bowls and top each with a biscuit.
Ingredients
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 ½ cups chopped carrots
- 1 ½ cups chopped celery
- 1 medium yellow onion, chopped
- 1 cup chicken stock
- ¼ cup chopped fresh parsley
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breasts
- 1 ½ cups frozen peas
- 1 ½ cups frozen corn
Directions
Step 1
Stir condensed soup, carrots, celery, onion, chicken stock, parsley, paprika, oregano, salt, and pepper together in a slow cooker until well combined; mixture will be thick. Nestle chicken breasts into the mixture and spoon some over to cover.
Step 2
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the slow cooker with frozen peas and corn. Continue cooking on Low until vegetables are hot, about 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 524 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat4g | 20% |
Cholesterol131mg | 44% |
Sodium2106mg | 92% |
Total Carbohydrate44g | 16% |
Dietary Fiber7g | 26% |
Total Sugars12g | |
Protein55g | |
Vitamin C28mg | 142% |
Calcium118mg | 9% |
Iron5mg | 28% |
Potassium973mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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