Description
This delicious and easy crustless chicken pot pie is made in a slow cooker with simple ingredients to create a rich, comforting, creamy soup loaded with tender chicken and veggies. A quick and easy topping made with buttery toasted cracker crumbs finishes it off.
Ingredients
Scale
- 2 pounds boneless skinless chicken breast or thighs
- 29 ounces cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon chicken bouillon or chicken base
- 1 teaspoon poultry seasoning
- 12 ounces frozen mixed vegetables
- 1 onion, diced
- 1 sleeve buttery crackers
- 1 tablespoon butter, melted
Instructions
- Step: Combine the cream of chicken soup, sour cream, chicken bouillon, and poultry seasoning in the slow cooker and mix well.
- Step: Stir in the frozen vegetables and diced onion. Nestle the chicken into the soup mixture.
- Step: Cook on high for 2.5-3 hours, or low for 3.5-4 hours until the chicken reaches 165˚F internal temperature.
- Step: Remove chicken and shred, then stir back into the mixture.
- Step: Crush the crackers into a fine crumb. Mix the crumbs with the butter and toast in a skillet over medium heat until golden brown, about 3-4 minutes.
- Step: Serve a scoop of the chicken pot pie, topped with a spoonful of the toasted crumbs.
Notes
Store leftovers separately from the cracker topping to keep the crumbs crispy for future meals. Leftovers can be refrigerated for 3-4 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 398 kcal
- Sugar: 2 g
- Sodium: 1386 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 124 mg
Keywords: slow cooker, chicken pot pie, comfort food, dinner, easy