Healthy Slow Cooker Chicken Pot Pie
Every once in awhile I crave some comfort food and since the weather in Houston has been mucky and raining off and on all weekend, today was that day. I decided to make a hearty but healthier version of chicken pot pie in my slow cooker. This is such an easy recipe and perfect for a Slowcooker Sundays dinner!
Healthy Slow Cooker Chicken Pot Pie
Author: Yadira Torres
Recipe type: Slow Cooker, One Pot Meals, Easy
Cuisine: Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Healthier Version of Chicken Pot Pie
Ingredients
- 1 lb central market boneless chicken breast
- 11 oz H-E-B organics cream of chicken condensed soup
- 1 tsp coconut oil
- 6 oz frozen crinkle cut carrots
- 8 oz frozen peas
- ¼ small white onion chopped
- 2 tsp freshly ground pepper
- 1 tsp sea salt
- Central Market multi grain rolls
Instructions
- Season chicken with salt and pepper.
- Add coconut oil into skillet and brown chicken and onions, place into slow cooker.
- Add cream of chicken condensed soup into slow cooker.
- Slow cook on low for 3 hours.
- During last 30 minutes of cook time, add carrots and peas.
- Thaw rolls for 15 minutes at room temperature and preheat oven to 400 degrees Fahrenheit.
- Place rolls directly on oven rack and bake for 8 minutes.
Nutritional Content Source: Healthy Slow Cooker Chicken Pot Pie
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Slow Cooker Chicken Pot Pie | 268 | 26g | 5g | 33g | 3mg | 1391 mg | 6g | 5g |
I shredded the chicken after 3 hours using tongs and a fork, I like to keep the chicken chunky for a recipe like this. It helps keep the serving ratio more chicken, less veggies. Enjoy with 1 multi grain roll and dinner is served!
