Description
A warm and comforting dish made in a slow cooker, filled with tender chicken, rich creamy flavors, and vibrant veggies.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 can (10.5 ounces) cream of celery soup
- 12 ounces frozen mixed vegetables
Instructions
- Prepare the Chicken: Start by placing the chicken into the bottom of your slow cooker.
- Mix the Soups: In a mixing bowl, combine the cream of chicken soup and cream of celery soup. Stir well until fully combined.
- Pour the Soups Over the Chicken: Carefully pour the mixed soups over the chicken in the Crock Pot.
- Add the Vegetables: Sprinkle the frozen mixed vegetables over the soup mixture without stirring.
- Cook It: Cover the Crock Pot and set it to cook on low for 6-8 hours or on high for 4-6 hours.
- Shred the Chicken: Once cooked, shred the chicken using two forks.
- Mix Everything Together: Stir everything together until well combined, adding salt and pepper to taste.
- Serve and Enjoy: Serve the mixture warm in bowls.
Notes
Serve with a side of warm bread or a fresh salad. Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken pot pie, slow cooker recipe, comfort food