Slow Cooker Chicken Pot Pie


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.

Prep Time:
25 mins
Cook Time:
8 hrs
Total Time:
8 hrs 25 mins


  • 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


  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.

  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)

524 Calories
15g Fat
44g Carbs
55g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 524
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 131mg 44%
Sodium 2106mg 92%
Total Carbohydrate 44g 16%
Dietary Fiber 7g 26%
Total Sugars 12g
Protein 55g
Vitamin C 28mg 142%
Calcium 118mg 9%
Iron 5mg 28%
Potassium 973mg 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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