Ingredients
Scale
- 2 pounds of boneless, skinless chicken breasts
- 3 cups of mixed frozen vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) of cream of chicken soup
- 1 cup of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 package of refrigerated pie crusts (or homemade if you’re feeling adventurous)
Instructions
- Place chicken breasts in the crock pot.
- Add frozen mixed vegetables.
- Mix in cream of chicken soup and chicken broth.
- Season with garlic powder, onion powder, thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 4-6 hours.
- Shred the chicken in the pot with two forks.
- Place pie crusts over the mixture, crimp edges, and cut slits for steam.
- Cover and cook on high for an additional 30 minutes to 1 hour until the crust is golden brown.
Notes
- Feel free to use fresh vegetables if preferred.
- For a homemade pie crust, prepare ahead of time.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 4-6 hours (high), plus 30-60 minutes for crust
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-free (if using gluten-free pie crust)
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg