Slow Cooker Chicken Pot Pie
This Slow Cooker Chicken Pot Pie is a healthy, comforting twist on a classic dish — creamy, hearty, and full of homestyle flavor with minimal effort.
Equipment
- Slow Cooker
- Skillet
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 3 medium carrots sliced
- 2 stalks celery chopped
- 1 cup frozen peas
- 2 medium potatoes diced
- 1 small onion diced
- 3 cloves garlic minced
- 1 ½ cups low-sodium chicken broth
- 1 cup milk or unsweetened almond milk
- 1/2 cup Greek yogurt
- 2 tbsp flour or cornstarch
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 cup frozen corn optional
- fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrots, and celery for 3–4 minutes until fragrant and slightly softened.
- Transfer veggies to slow cooker. Add chicken breasts, diced potatoes, chicken broth, thyme, parsley, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to pot. Stir in milk and Greek yogurt.
- Whisk flour with a few tablespoons of broth, stir into slow cooker. Cook uncovered for 20–30 minutes until slightly thickened.
- Add peas and corn (if using) during the last 15 minutes of cooking.
- Taste and adjust seasoning. Garnish with fresh parsley before serving.
Notes
Use chicken thighs for more flavor. Add a splash of lemon juice at the end for brightness. Serve over mashed potatoes or in puff pastry shells for a twist.
Nutrition
Calories: 420kcalCarbohydrates: 28gProtein: 36gFat: 18gSaturated Fat: 5gCholesterol: 90mgSodium: 550mgPotassium: 750mgFiber: 5gSugar: 4gVitamin A: 8200IUVitamin C: 16mgCalcium: 120mgIron: 2.5mg
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