Description
A comforting slow cooker dish combining tender chicken and vegetables in a velvety sauce, topped with a flaky crust.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 4 cups mixed vegetables (carrots, peas, corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup flour or cornstarch (for a gluten-free version)
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade)
Instructions
- In the slow cooker, combine the chicken, mixed vegetables, onion, garlic, and thyme.
- In a bowl, whisk together chicken broth, heavy cream, flour, salt, and pepper. Pour this mixture over the chicken and vegetables.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooking is complete, remove the chicken, shred it, and return it to the slow cooker.
- Transfer the mixture to a baking dish and top with the pie crust. Bake in a preheated oven at 400°F for about 20-25 minutes, or until the crust is golden brown.
Notes
For enhanced flavor, consider browning the chicken before adding it to the slow cooker. This dish can be easily adapted to fit gluten-free or vegetarian preferences.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American