Slow Cooker Chicken Pot Pie
3 - 4 large bonless chicken breaks
1 large onion
1 cup celery
1.5 - 2 cans cream of chicken soup
1 can cream of chicken & herb soup
1/2 teaspoon black pepper
1 bag frozen vegetables (corn, peas, green beans and carrots)
Grease the slow cocker with 'Pam' ~ place the chicken breasts on the bottom of the slow cooker ~ chop the onion and celery (seperately and set aside) ~ in a large mixing bowl mix the soups, onion and black pepper ~ pour the soup mixture over the chicken ~ place the celery on top of the chicken mixture ~ ocver and allow to cook for 8 - 10 hours ~ about 1 hour before serving shred the chicken (do this in the slow cooker with a fork and knife - the chicken should easily fall apart) ~ add the frozen veggies and stir ~ recover and cook veggies for an additional 45 minutes - 1 hour (less if you turn the slow cooker up to 'high') ~ in the meantime bake your favorite biscuits ~ serve the stew over sliced homemade biscuits. Enjoy!
The stew/biscuit combo was hands down delicious! It surprised me that it was THAT good! And better yet - it easily reheated for lunch the next day. I will definitely be adding this recipe into the rotation!
Slow cooker chicken pot pie - served over homemade biscuits!