For the chicken, we use boneless skinless chicken thighs because they have more internal fat, more flavor, and they storing and freezing shredded chicken taco meat.
Slow Cooker Chicken Pot Pie
3 elements for the best shredded chicken.
Recipe Summary Slow Cooker Chicken Pot Pie
This thick, hearty chicken and veggie slow cooker pot pie eats like a meal, filled with onion, carrots, celery, and peas. Serve each bowl topped with a biscuit.Ingredients | Slow Cooker Bbq Chicken Thighs Shredded
2 (10.75 ounce) cans condensed cream of chicken soup
1 ½ cups chopped carrots
1 ½ cups chopped celery
1 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
Directions
Combine cream of chicken soup, carrots, celery, onion, stock, parsley, paprika, oregano, salt, and black pepper in a slow cooker and stir to combine; the mixture will be thick. Nestle the chicken breasts in the mixture and spoon some over to cover.
Cook on Low for 7 1/2 hours. Remove chicken from the slow cooker and shred using 2 forks. Return shredded chicken to the slow cooker. Stir in peas and corn.
Continue cooking on Low until heated through, about 30 minutes more.
Info | Slow Cooker Bbq Chicken Thighs Shredded
prep:
20 mins
cook:
8 hrs
total:
8 hrs 20 mins
Servings:
4
Yield:
4 servings
TAG : Slow Cooker Chicken Pot Pie
Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,
