Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Refrigerated pie crusts (2, for topping)
Instructions
- Chop vegetables: carrots, potatoes, onion, and garlic.
- Place chicken in the slow cooker, add chopped vegetables.
- Pour in chicken broth and cream, season with thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Roll out pie crusts about 30 minutes before cooking ends.
- Place crust over the filling, cover, and finish cooking.
- Serve warm in bowls, optionally with a side salad or bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose chicken thighs for a juicier filling.
Add other vegetables like corn or green beans for variety.
Consider fresh herbs for a more vibrant flavor.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 85