Hi all,
Just wanted to share a crockpot recipe that I found online and tried out over the weekend. Very yummy!
Crockpot Chicken Pot Pie
4-5 cups diced potatoes (peeled)
3-4 cups baby carrots, cut in half
2 cups chopped celery, optional
4 boneless skinless chicken breasts
1/2-1 teaspoon garlic salt to taste
black pepper to taste
1/2 cup chopped onion (can use 1-2 tablespoons dry onion flakes)
2 cans (10.75oz each) condensed cream of chicken soup
1 1/2 cups frozen peas
Chicken broth, optional
Oven biscuits
Shredded cheese, optional
Fill slow cooker 2/3 full of vegetables by dicing potatoes and place in bottom of cooker. Cut carrots into 1-inch pieces and add to cooker. Place chicken breasts on top of vegetables. Sprinkle with garlic salt, black pepper to taste and onion. Spread with condensed cream of chicken soup. Place lid on cooker and cook on high for 4-5 hours or until vegetables are tender.
To check for doneness, insert knife to the bottom of cooker, piercing vegetables. Cut chicken into shreds or pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency). Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted biscuits and sprinkle with shredded cheese.
Ingredient amounts are for a 12-cup crock-pot. Adjust for larger crock-pots by following "note". Serves 6.
NOTE: Following the 2/3 principle - for larger crock-pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place 4-6 chicken breasts on top, increase garlic salt 1 teaspoon (or to taste), increase soup to 3 cans.
THIS RECIPE WAS GREAT AND VERY HEALTHY! I used 98% fat free cream of chicken soup and fat free chicken broth. Very Weight Watchers friendly! You could even try lowfat biscuits too.