Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits.
Ingredients
- 4 medium skinless, boneless chicken breasts, cubed
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 3 cups frozen mixed vegetables
- 2 teaspoons seasoned salt
- 1 teaspoon ground white pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 ½ cups milk
Directions
Step 1
Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
Step 2
Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.
Cook’s Notes:
We try to be as dairy-free as possible so, we use So Delicious(R) coconut milk instead of dairy. Feel free to use either.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 216 | |
% Daily Value * | |
Total Fat8g | 10% |
Saturated Fat3g | 14% |
Cholesterol45mg | 15% |
Sodium865mg | 38% |
Total Carbohydrate20g | 7% |
Dietary Fiber3g | 10% |
Total Sugars6g | |
Protein18g | |
Vitamin C7mg | 35% |
Calcium169mg | 13% |
Iron2mg | 9% |
Potassium429mg | 9% |
*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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