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Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

Slow yet worth it! This Slow Cooker Chicken Pot Pie is cooked to perfection! The tender chicken and the sauce are superb! Oh, man, you have got to bite your teeth into this. I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you prefer. By the way, I would like to thank my dear friend, Alex, for this recipe. I never would have tasted perfection if it wasn’t for you! Have a great day, friends, and I hope you all love and appreciate this recipe today. Enjoy!


1 yellow onion, chopped

1 1/2 c chopped carrots, chopped


1 1/2 c sliced celery, chopped

1/4 c fresh parsley leaves, chopped

1 tsp paprika

1 tsp dried oregano

1 tsp salt

1 tsp pepper

1 c chicken stock

2 cans (10.5 oz) cream of chicken condensed soup

1 to 3 boneless skinless chicken breasts, totalling 2 pounds

1 1/2 c frozen peas

1 can (15 oz) corn

1 can (16.3 oz) refrigerated biscuits, baked


Add the carrots, onion, parsley, celery, paprika, chicken stock, chicken soup, salt, and pepper into the slow cooker. Stir until well mixed and thick.

Arrange the chicken breasts over the mixture. Spoon and make sure that they are well coated.

Cover and seal the slow cooker and cook for about 8 hours on a low setting.

30 minutes before the cooking time ends, shred the chicken breasts into small pieces.

Add the corn and peas, then stir until well combined. Cook for another 30 minutes.

Top each serving with a biscuit.

Serve and enjoy!


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