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Slow Cooker Chicken Pot Pie Recipe

Slow Cooker Chicken Pot Pie is the ultimate comfort food, combining tender chicken, hearty vegetables, and a creamy, flavorful sauce, all topped with flaky biscuit pieces. This slow-cooked version is a convenient way to enjoy a classic dish with minimal effort while delivering maximum satisfaction.
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Course Main Course
Cuisine American

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breasts or thighs
  • 3/4 cup wild rice mix
  • 1 medium onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 4 cups chicken broth
  • 2 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

Instructions
 

  • Place chicken breasts, wild rice, onion, carrots, celery, chicken broth, water, garlic powder, thyme, parsley, salt, and pepper into the crockpot. Stir to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
  • Once cooked, remove the chicken, shred it with two forks, and return it to the crockpot.
  • In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to make a roux.
  • Gradually whisk in the heavy cream, stirring until the mixture thickens. Add this creamy mixture to the soup in the crockpot and stir well.
  • Let the soup cook for another 15-20 minutes on high to blend the flavors and thicken further.
  • Serve hot, garnished with fresh parsley if desired. Enjoy with crusty bread or crackers!
Keyword Slow Cooker Chicken Pot Pie Recipe
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