One thing that I know that I have in common with just about every other mother and father out there is this: we are busy! Between kids, work, and for us, homeschooling, that enough is plenty to keep me on my toes. But I totally have a confession for you.
I hate to cook. Actually, I don’t hate to cook. I don’t mind cooking. But, I hate cleaning up after cooking. I don’t know, apparently I have problems with chores that must be done in steps. Kind of like getting the clean, folded clothes from the laundry basket and hung in the closet. It’s a struggle for me. (Don’t judge!)
That’s part of the reasons I love my slow cooker so much! It’s easy clean up! Not to mention I don’t have to stand there and actually do the cooking. I’m busy y’all. I’m busy! 🙂 So today I’m sharing with you our favorite slow cooker chicken pot pie recipe. It’s so easy and so delicious.
(Did you know we have a whole slow cooker website?!?)
By the way, for clean up I totally recommend Palmolive Fusion Clean. They are tough on getting food, gunk and grease off your dishes and they smell AMAZING.
I use the Lime scented (it has baking soda in it, which if you didn’t know is my secret weapon for getting burnt pans clean!). I’m getting a tad obsessed because while we were at Meijer yesterday I bought not only another lime, but they had a grapefruit and baking soda one too! My kids must think they smell good too because they make sure that we never run out of dirty dishes to use them on! 😉
| Print Recipe |
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| | Slow Cooker Chicken Pot Pie
Super simple to make, this slow cooker chicken pot pie will quickly become a family favorite!
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4
boneless skinless chicken breasts
2 cans
Meijer cream of chicken soup-
onion powder -
salt & pepper -
poultry seasoning
3
Potatoes washed, peeled (optional) and cut into bite size cubes
1/2 cup
heavy cream
1/4 cup
Parmesan cheese
1 bag
Meijer mixed vegetables
1 can
Meijer refrigerated biscuits
Servings:
- In your slow cooker, add 4 boneless skinless chicken breasts. (I put mine in frozen but fresh works perfectly as well!) Season with onion powder, salt, pepper and poultry seasoning.
- Cover with two cans of cream of chicken soup.
- Add the potatoes. Cover and cook on high for 4-5 hours or low for 7-8 hours.
- Remove the chicken and shred with a fork. It will be really easy to shred – the chicken should be nice and tender!
- Add the cream, parmesan cheese and bag of mixed vegetables. Mix, cover and let cook until ready to be served.
- Bake the biscuits as the directions indicate.
- Serve the pot pie mix over the biscuits.
- Clean up using Palmolive Fusion Clean.
Now, the secret to serving this is to layer your biscuits and pot pie filling. I cut our biscuits in half, putting the bottom half in the bowl first. Add some pot pie mix and then add the top half of the biscuit. Then top with some more filling. And of course, top with another biscuit half! It’s like a lasagna….but only with chicken pot pie.
My family gobbles this meal up. And the leftovers are awesome! You know how sometimes leftovers just aren’t near as good as when you had them the night before? That’s totally not the case with this!
As far as dishes go, you don’t have many. And the ones you do have, Palmolive Fusion Clean will have fresh and clean in no time!
This post is sponsored by Meijer and Palmolive Fusion Clean. All thoughts, ideas and opinions are mine alone.