If you love chicken pot pie but want a hands-off, no-fuss approach to making it, this Easy Slow Cooker Chicken Pot Pie is the recipe for you. Packed with tender shredded chicken, hearty vegetables, and a creamy sauce, this dish is topped with fluffy, golden biscuits for the ultimate comfort food experience. I found this recipe on iwuvcooking.com, and it has quickly become a staple in my weekly meal rotation.

Perfect for busy weeknights or lazy weekends, this recipe brings all the classic flavors of chicken pot pie with minimal effort.

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What Makes This Recipe Special?

This recipe transforms a traditional chicken pot pie into a slow-cooked masterpiece. The slow cooker does all the work, ensuring the chicken stays juicy and the flavors meld perfectly. Topped with warm, flaky biscuits, this dish is as satisfying as it is easy to make. Plus, it’s a crowd-pleaser for both kids and adults!

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Easy Slow Cooker Chicken Pot Pie Recipe

Ingredients

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

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Instructions

1. Prepare the Slow Cooker Base:
   Place the chicken breasts at the bottom of a 5-quart or larger slow cooker. Sprinkle the garlic powder, dried oregano, and cracked black pepper evenly over the chicken.
2. Add Vegetables:
   Spread the diced onion over the chicken, followed by an even layer of the frozen mixed vegetables.
3. Make the Sauce:
   In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined. Pour this mixture over the ingredients in the slow cooker.
4. Cook:
   Cover the slow cooker and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken reaches an internal temperature of 165°F.
5. Shred the Chicken:
   Remove the chicken from the slow cooker and shred it using two forks or meat claws. Return the shredded chicken to the slow cooker and stir everything together. Set the slow cooker to the “warm” setting.
6. Bake the Biscuits:
   While the chicken mixture stays warm, bake the biscuits according to the package instructions.
7. Serve:
   Spoon the creamy chicken mixture into bowls and serve warm with a freshly baked biscuit on top or on the side. Enjoy!

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Tips for Success

• Customize the Veggies: Use whatever frozen vegetables you have on hand—peas, carrots, green beans, or corn work great.
• Add Fresh Herbs: For a fresh touch, sprinkle chopped parsley or thyme over the pot pie before serving.
• Make It Your Own: Swap out the biscuits for puff pastry or serve the chicken mixture over mashed potatoes for a twist.

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Why You’ll Love This Recipe

This Easy Slow Cooker Chicken Pot Pie is the ultimate comfort food for busy families. It’s warm, creamy, and packed with flavor, all while being incredibly simple to prepare. The biscuits add a buttery, flaky topping that perfectly complements the hearty filling. Whether it’s a cold winter night or a hectic weekday, this dish is sure to be a hit.

Have you tried this recipe? Share your thoughts, and don’t forget to visit iwuvcooking.com for more delicious slow cooker recipes that make dinnertime stress-free!