Slow Cooker Chicken Pot Pie Stew Food

SLOW COOKER CHICKEN POT PIE

Steps:

• 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.

SLOW COOKER CHICKEN STEW

Steps:

• Combine first 14 ingredients in an electric slow cooker.
• Cover with lid and cook on high setting for 4 hours or until carrot is tender.
• Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
• Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
• Re-cover and cook on high-heat setting an 30 additional minutes.
• Serve with hot cooked rice.
• Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

SLOW COOKER CHICKEN POT PIE STEW

Steps:

• 1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
• 2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.

SLOW COOKER CHICKEN POT PIE

Steps:

• To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste. Lightly coat the inside of a 6-qt slow cooker with nonstick spray. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes. Prepare biscuits according to package instructions. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.

SLOW COOKER CHICKEN POT PIE

Steps:

• Mix the flour, salt, pepper, paprika, garlic salt, and seasoning salt.
• Add the cubed chicken to flour mixture, mix.
• Add vegetables, potatoes, and garlic.
• Add the chicken broth and water, mix all together.
• Turn crock pot on low, stirring occasinally for 8 hours.
• Topping:.
• Preheat oven to 400 degrees.
• Mix egg, milk, and pancake mix.
• Pour mixture over the top of chicken
• Remove stone from bottom of crock pot.
• Bake in the oven for 15-20 minute.
• Note: You could also use your homemade pancacake recipe instead of the mix.

CROCK POT CHICKEN POT PIE

Steps:

• Place frozen chicken breasts into the bottom of the crock pot.
• Season chicken with dried onion, poultry seasoning and salt and pepper.
• Pour the contents of both cans of cream of chicken soup over the frozen chicken breasts.
• Top with diced potatoes. Cover and cook on low for about 6 hours.
• Using two forks, shred the chicken or take it out and dice it up, then put it back in the crock pot. Chicken will be very tender so this should be quick.
• Stir in frozen peas and carrots. Add heavy cream and stir.
• Cover and cook for an additional 20-30 minutes.
• While it's finishing up, this would be a good time to start preparing your biscuits.
• Make the biscuits according to the package directions. Once biscuits are done. Split them open and put into a bowl or on a plate.
• Serve the chicken pot pie mixture on top of the biscuits.

SLOW COOKER WHITE WINE CHICKEN STEW

Steps:

• Add 1 tablespoon olive oil to a large skillet and place over high heat. Add chicken pieces and generously season with salt and pepper, brown the meat so that you give the meat room for a nice sear. This should take about 5-6 minutes. You do not need to cook all the way through, we just want these nice and browned. Transfer to a large 6 or 8-quart slow cooker.
• Next add the following to the slow cooker with the chicken: chicken broth, dry white wine, worcestershire sauce, balsamic vinegar, thyme, rosemary, dried oregano and salt and pepper. Stir together with the chicken until combined, then add in garlic, onion chunks, carrots and diced potatoes. Cover and cook on low for 7-8 hours or on high for 4-5 hours. I prefer to cook this slow and low so that the chicken flavors really come out and the flavors have time to meld together, so 7-8 hours is really best for flavor here!
• Next, remove 1/2 cup of chicken broth from the slow cooker and transfer to a medium bowl, then stir in ½ cup of milk and whisk in ¼ cup flour until there aren't any lumps remaining. Add mixture back to the slow cooker and stir to combine. Stir in frozen peas and cook uncovered on HIGH for 15-20 more minutes until chicken stew thickens up a bit. Taste and season with more salt and pepper, if necessary. Serve immediately with fresh thyme, toasted french bread, cornbread, crackers, or even buttermilk biscuits. Serves 4.