Description
Learn how to make the best slow cooker chicken pot pie with this easy recipe! Delicious comfort food that’s perfect for any occasion. Click to get the recipe now.
Ingredients
- 10 medium red potatoes, quartered (about 1370 g)
- 4 large skinless, boneless chicken breast halves, cut into cubes
- 2 (737 g) cans condensed cream of chicken soup
- 1 (226 g) package baby carrots
- 240 ml chopped celery
- 6 cubes chicken bouillon
- 1 tbsp (15 ml) ground black pepper
- 2 tsp (10 ml) garlic salt
- 1 tsp (5 ml) celery salt
- 1 (454 g) bag frozen mixed vegetables
Instructions
- Place the quartered potatoes, cubed chicken, cream of chicken soup, baby carrots, chopped celery, bouillon cubes, ground black pepper, garlic salt, and celery salt into the slow cooker; seal with the lid and cook on High setting for 5 hours.
- Add the frozen mixed vegetables to the mixture; continue cooking on High for an additional hour.
- Serve while hot and enjoy your meal!
Notes
- Blend cream of chicken soup with other ingredients using a whisk for a creamier texture.
- Enhance flavor by adding herbs like thyme or rosemary.
- Ensure chicken is fully cooked by checking internal temperature of 165°F.
