Description
A cozy and creamy slow cooker dinner with tender chicken, soft vegetables, savory thyme, and fluffy biscuit topping, all served in a rich pot pie style filling.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken, cut into chunks
- 2 medium carrots, sliced
- 1 cup frozen peas
- 2 medium potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all purpose flour
- 2 tablespoons butter
- 1 can refrigerated biscuit dough, about 8 biscuits
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
- Add the chicken, carrots, potatoes, onion, garlic, chicken broth, salt, black pepper, and dried thyme to the slow cooker.
- Stir gently to combine the ingredients evenly.
- In a small bowl, whisk together the heavy cream and all purpose flour until smooth.
- Pour the cream mixture into the slow cooker and stir gently.
- Cover and cook on low for 6 hours, until the chicken is tender and the vegetables are soft.
- Stir in the butter until melted and fully incorporated.
- Add the biscuit dough pieces on top of the filling and let them warm through before serving.
- Spoon into bowls and serve warm with the biscuit topping over the creamy chicken and vegetable filling.
Notes
- Cut the vegetables into similar sized pieces so they cook evenly.
- Stir gently during cooking if possible for even flavor distribution.
- Add the biscuit topping near the end so it stays fluffy and does not get soggy.
- Taste before serving and adjust seasoning if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 105mg
Keywords: crockpot chicken pot pie, slow cooker chicken dinner, creamy chicken pot pie, comfort food recipe, easy family dinner