Friday, February 5, 2016

Slow Cooker Chicken Pot Pie


I love slow cooker meals.  It's now become a test to see how many recipes I can make in my slow cooker.  This especially helps since our Mon/Wed nights Justin has to be out of the house by 7:30 pm for school and I don't want to be hanging out in the kitchen until he leaves.  Throw this in - and forget about it until you get home. 


To turn this recipe from a 3 to 4 hour slow cooker meal, I've learned a new trick.  Combine all the ingredients in a freezer safe bag and then freeze overnight.  In the morning pull it out, and put directly into the slow cooker (remove it from the bag :) ).

Results: This recipe called for making your own "healthier version" of cream of chicken soup/sauce.  It didn't turn out quite right, and it required about 30 minutes of cooking time the night before. And made dishes.

Advice:  I recommend just saving time and dishes, add 1 can of cream of chicken/1 can of chicken stock morning of, a sprinkle of some seasonings, and half a can of water and that should be sufficient.   Some chicken pot pies say add milk - but since this is a slow cooker I'm not sure how milk is after cooking all day! 


Recipe adapted from Damn Delicious!

Ingredients: 
  1. 1 pound chicken thighs (boneless/skinless)
    *thighs are better in slow cooker as they have a bit more fat and instead of overcooking like chicken breasts, they become more tender
  2. 1 pound red potatoes
  3. 1 onion
  4. 2 carrots
  5. 2 stalks celery
  6. 1 cup corn kernels (I bought some from the freezer section)
  7. 1 cup frozen peas
  8. 2 tablespoons chopped fresh parsley leave
  9. 1 can of cream of chicken
  10. 1 can of chicken stock
  11. 1/2 can of water
  12. 1/2 teaspoon dried thyme
  13. 1/4 teaspoon dried basil
  14. 1/4 teaspoon dried oregano
  15. sprinkle of paprika
  16. 1 (16-ounce) tube refrigerated buttermilk biscuits
Directions:

Dice ingredients 2 through 5. Salt and pepper the chicken thighs. 
Place ingredients 1 through 8 in a freezer bag and freeze over night. 
The morning of cooking, take the block of food and put it in the slow cooker.  Cover with the ingredients 9 through 15. 
Cook on high for 4 to 6 hours or on LOW for 8 to 10 hours.  
When you get home from work, prepare the biscuits as directed on package.  Stir the slow cooker ingredients.  Serve on your dinner plate and top with the biscuits! Enjoy!

Perfect for chilly nights!


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