Recipe: Easy Slow Cooker Chicken Pot-Pie

Avoid the high-calorie pie crust, but keep the flavor

Recipe: Chicken Crock-Pot-Pie

Looking for healthy, easy comfort foods? Traditional chicken pot pie is a delicious and easy way to clean out the fridge and freezer from the hodgepodge of leftover veggies at the end of the week. This recipe removes that high-calorie pie crust, but retains the flavorful filling of a childhood favorite. Chop up your veggies the night before, then throw everything in the slow cooker before you leave for work. By the time you get home, dinner will be ready! Try serving on top of 1 cup cooked whole grain brown rice, wild rice, quinoa, or whole grain pasta, or on a small baked potato for a complete meal.

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Ingredients

1 lb boneless skinless raw chicken breasts, trimmed of visible fat
8 oz mushrooms
1/3 cup frozen peas
1/3 cup frozen corn
2 carrots, diced
2 celery stalks, sliced
1 bell pepper (any color), diced
½ small onion, diced
1 can condensed low sodium cream of chicken soup
2 Tbsp dried oregano
1 Tbsp dried sage
1 tsp garlic powder
1 tsp onion powder
1 tsp celery seed
1 tsp black pepper
Olive oil cooking spray

Directions

  1. Spray inside of the slow cooker with non-stick olive oil cooking spray. Place chicken breasts in bottom of the slow cooker in a single layer.
  2. Evenly distribute all the chopped vegetables on top of chicken. Add herbs and spices evenly on top of the vegetables
  3. Pour condensed cream of chicken soup evenly on top of the chicken and vegetables.
  4. Cover and cook on low for eight hours.
  5. When done, shred chicken with two forks — this should be very easy since it is so moist.

Nutrition information

Makes 4 servings

Calories 230
Total fat 4.5 g
Saturated fat 1.5 g
Trans fat 0g
Cholesterol 70 mg
Sodium 380 mg
Total Carbohydrate 21 g
Fiber 4 g
Sugars 6 g
Protein 27 g

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Contributors: Digestive Disease Health Team Dietitians

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