Slow Cooker Chicken Pot Pie
2 – 3 lbs Boneless Chicken Breasts
2 10.5oz Cans Cream of Chicken Soup
1 1/4 C Milk
1 Medium Onion – diced
3 Ribs of Celery – diced
3 – 4 Medium Potatoes – diced
4 Cloves Garlic – minced
1 12oz Bag Frozen Mixed Vegetables
3 Tbsp Butter
1 tsp Dried Thyme
1 tsp Paprika
1 tsp Salt
1 tsp Pepper
2 tsp Poultry Seasoning
1 Tbsp Corn Starch
1/4 tsp Fresh Parsley – chopped
Add soup, milk, salt, pepper, paprika, thyme, poultry seasoning & corn starch to
slow cooker. Stir until combined.
Add chicken breasts, vegetables, onions, celery, garlic, potatoes, butter & parsley.
Cook on low for 6 – 8 hours or 3 – 4 hours on high.
Remove chicken and shred with 2 forks. Add shredded chicken back into slow cooker and
heat for another 15 – 20 minutes.
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