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crockpot chicken pot pie A bowl of creamy chicken pot pie stew with shredded chicken, carrots, peas, and onions, topped with a golden biscuit, served on a light-colored table with a fork on the side.

CrockPot Chicken Pot Pie

5 from 1 vote
This slow-cooked CrockPot Chicken Pot Pie filling is rich, cozy, and tastes like a warm hug at dinnertime.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 17 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: American, Comfort Food
Calories: 440
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 medium yellow onion finely diced for even cooking
  • 3 celery ribs small dice for balanced texture
  • 5 tablespoons unsalted butter melted to coat vegetables
  • ½ cup all-purpose flour used to thicken the sauce
  • 1 ¼ teaspoons Worcestershire sauce adds savory depth
  • 4 garlic cloves minced fresh for best flavor
  • ¾ teaspoon dried thyme earthy herb note
  • ¾ teaspoon dried rosemary aromatic and hearty
  • ¾ teaspoon onion powder boosts onion flavor
  • 4 cups chicken broth low sodium preferred
  • 1 large chicken bouillon cube extra richness
  • 2.6 pounds boneless skinless chicken breasts trimmed of excess fat
  • Salt and black pepper seasoned generously on chicken
  • ¾ cup half-and-half creates a creamy base
  • 4 cups frozen mixed vegetables peas and carrots work best
  • 14 ounces condensed cream of chicken soup helps thicken at the end

Method
 

  1. Add the diced onion, celery, and melted butter to the slow cooker set to low heat and stir until evenly coated, then sprinkle in the flour and mix until no dry spots remain before stirring in Worcestershire sauce, garlic, thyme, rosemary, and onion powder.
    “Top-down view of a black slow cooker pot containing finely chopped white onions and sliced celery being sautéed, with a teal silicone spatula resting inside. Minimalist kitchen scene, soft natural lighting, white marble countertop background, realistic food photography, high detail, neutral tones.”
  2. Slowly pour in the chicken broth while stirring continuously with a spatula so the mixture stays smooth, then crumble in the bouillon cube and mix well.
  3. Season both sides of the chicken breasts with salt and pepper, nestle them into the sauce, cover, and cook on high for 2 hours or low for about 4 hours until tender.
    “Top-down food photography of a black slow cooker filled with creamy, light-yellow sauce and two tender chicken breasts partially submerged. A hand holding stainless steel kitchen tongs gently lifts one chicken breast, with steam rising to show warmth. The scene is set on a bright white marble countertop, natural soft lighting, realistic textures, cozy home-cooking vibe, high resolution, sharp focus.”
  4. Transfer the cooked chicken to a cutting board and shred or chop it into bite-sized pieces, then stir the frozen vegetables and half-and-half into the slow cooker.
  5. Return the chicken to the pot, cover, and continue cooking on low for 30 minutes until the vegetables are tender and the sauce thickens slightly.
    “Top-down food photography of a slow cooker filled with creamy chicken soup, shredded chicken piled in the center, visible peas and diced carrots in a rich off-white broth, black slow cooker insert, minimal white marble background, soft natural lighting, high detail, realistic textures, cozy homemade comfort food, professional food photography, sharp focus, 4k”
  6. Stir in the condensed cream of chicken soup until fully combined, then serve hot with biscuits or your favorite starch.

Nutrition

Serving: 380gCalories: 440kcalCarbohydrates: 26gProtein: 37gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 138mgSodium: 1180mgPotassium: 860mgFiber: 4gSugar: 3gVitamin A: 5200IUVitamin C: 14mgCalcium: 70mgIron: 3mg

Notes

Creamy, savory, and deeply comforting—this filling is meant to be ladled generously and shared. It’s one of those meals that makes the house smell amazing and brings everyone to the table early.

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