Another great crockpot recipe! I love putting all the ingredients in the crockpot in the morning and coming home to have dinner ready! The family LOVED it! It is a great fall dish on a chilly night!
Crockpot Chicken Pot Pie Stew
3 chicken breasts
1 small onion, chopped
3-4 carrots, chopped
1 container sliced mushrooms
1/2 bag frozen mixed veggies (corn, peas, etc.)
10 small yellow potatoes (I halved some of the larger ones, but left the small ones whole)
1 teaspoon each of salt, pepper, poultry seasoning, celery salt, nutmeg, garlic powder, and onion powder
2 tablespoons of Worcestershire sauce
8 oz. chicken-flavored cooking stock
1 container of cream cheese and 1 dollop of sour cream
Place chicken breasts in a large slow cooker. Add veggies and seasonings. Pour chicken stock and Worcestershire sauce. Stir mixture on top of chicken, cover crockpot and set to cook for 8 hours on low or 4 hours on high.
Thirty minutes before cook time is up, remove chicken breasts from slow cooker and place on a cutting board. Shred the meat using two forks and return shredded meat to crockpot. Add the cream cheese and sour cream and let melt and mix together, about 20 minutes. Add the chicken back in and mix together.
Ladle in individual ramekins and top with puff pastry. Bake in the oven until the puff pastry is golden brown and puffed up =)
One thought on “Crockpot Chicken Pot Pie Stew”
I love crock pot cooking when life gets busy. That dish looks great.