Mccormick Slow Cooker Chicken Pot Pie Recipe
Description
This delicious and easy-to-make slow cooker chicken pot pie recipe from McCormick will be a favorite with your family. It's the perfect comfort food for a cold winter night. The combination of chicken, potatoes, and veggies in a creamy sauce is sure to please everyone. The slow cooker makes it simple to prepare and you don't have to worry about it burning or sticking to the pot. This recipe is a great way to use up leftovers or to make a meal from scratch. You can also use this recipe as a base for variations such as adding different vegetables or herbs.
Prep Time
This recipe takes about 20 minutes of prep time. You'll need to chop and prepare the vegetables and chicken before adding them to the slow cooker. It's also a good idea to combine the liquids and seasonings before adding them to the slow cooker.
Cook Time
This recipe takes about 4 hours of cook time on low heat in the slow cooker. The chicken should be cooked through and the vegetables should be tender. You can check the doneness of the chicken with a meat thermometer.
Ingredients
For this slow cooker chicken pot pie recipe you'll need:
- 1 pound of boneless, skinless chicken thighs
- 1 onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 cup of frozen peas
- 1 cup of chicken broth
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 2 teaspoons of Worcestershire sauce
- 1/2 cup of heavy cream
- 2 tablespoons of all-purpose flour
- 1/2 cup of frozen corn
- 1/2 cup of frozen diced potatoes
- 1/2 cup of grated cheddar cheese
- 1/4 cup of chopped fresh parsley
Instructions
To make this slow cooker chicken pot pie recipe:
- Spray the inside of the slow cooker with cooking spray. Add the chicken, onion, carrots, celery, peas, chicken broth, thyme, oregano, black pepper, garlic powder, and Worcestershire sauce to the slow cooker and stir to combine.
- Cover and cook on low heat for 4 hours. The chicken should be cooked through and the vegetables should be tender.
- In a small bowl, whisk together the heavy cream and flour. Pour the mixture into the slow cooker and stir to combine.
- Add the frozen corn, potatoes, cheddar cheese, and parsley to the slow cooker and stir to combine. Cover and cook on low heat for 30 minutes, or until the potatoes are cooked through.
- Serve with a side of fresh greens or a salad.
Equipment
You'll need the following equipment to make this slow cooker chicken pot pie recipe:
- Slow cooker
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Whisk
- Small bowl
Notes
This recipe is easily adaptable to include different vegetables or herbs. Feel free to experiment and add your favorite ingredients. You can also use cooked chicken instead of raw, just reduce the cooking time to 2 hours.
Nutrition: Per Serving
This recipe makes 4 servings. Each serving contains:
- Calories: 400
- Fat: 22g
- Carbohydrates: 24g
- Protein: 26g
Recipe Tips
Here are a few tips to make this slow cooker chicken pot pie recipe even better:
- Be sure to chop the vegetables into small, even pieces so that they cook evenly.
- Add some extra herbs and spices for a more complex flavor.
- Substitute the heavy cream for Greek yogurt for a healthier version.
- Add some cooked bacon for a smoky flavor.
- Serve with a side of crusty bread for a filling meal.
This slow cooker chicken pot pie recipe from McCormick is sure to be a hit with your family. With its creamy sauce and mix of vegetables, it's the perfect comfort food for a cold winter night. The slow cooker makes it easy to prepare and you can use up leftovers or make a meal from scratch. With a few simple tips, you can make this delicious dish even better. Enjoy!
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