Chicken Pot Pie in the Slow Cooker recipe
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Ingredients
- 3 tablespoons unsalted butter 3 cloves garlic, minced ½ cup gluten-free all purpose baking flour 4 cups chicken stock 2 cubes chicken bouillon 1 teaspoon dried thyme ½ teaspoon dried basil ½ teaspoon dried oregano 1 pinch paprika kosher salt and freshly ground black pepper to taste nonstick cooking spray 1 pound boneless, skinless chicken thighs kosher salt and freshly ground black pepper to taste 1 pound red potatoes, diced 1 cup diced onion 2 medium carrots, peeled and diced 2 stalks celery, diced 2 leaf (blank)s bay leaves 1 cup frozen corn 1 cup frozen peas 2 tablespoons chopped fresh parsley
Nutrition Info
- 418.9 caloriescarbohydrate: 37.9 gcholesterol: 99.3 mgfat: 18.7 gfiber: 6.7 gprotein: 27 gsaturatedFat: 7.9 gservingSize: -sodium: 1890.1 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pot Pie in the Slow Cooker
Directions
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Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.
Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.
Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.
Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.
Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.