Kitchen notes · a little help before you start
Slow Cooker Chicken Pot Pie
Creamy chicken pot pie filling is especially inviting with golden cracker crumbs scattered over the top. There are tender vegetables among the shredded chicken, with a familiar poultry-herb flavor throughout. Scoop some into your bowl and add the crunchy topping just as you're ready for a bite.
- Prep
- 10 min
- Cook
- 180 min
- Total
- 190 min
- Original yield
- Serves 6
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix the creamy base
Combine the soup, sour cream, bouillon and poultry seasoning thoroughly before stirring in the vegetables.
2. Nestle in the chicken
Stir the vegetables and onion through the soup mixture, then nestle the chicken into the filling.
3. Shred after cooking
Once cooked to the stated internal temperature, remove the chicken, shred it and stir it back into the filling.
Get to know the ingredients
Chicken choice
Chicken breast or thighs are listed, with either cooked in the creamy vegetable mixture before shredding.
Ritz crackers
Crush the crackers finely and mix them with melted butter before toasting them for the separate topping.
Frozen mixed vegetables
The frozen mixed vegetables go straight into the soup base with diced onion before the chicken is added.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Slow Cooker Chicken Pot Pie
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Crumbs over each scoop
Serve a scoop of the chicken filling and spoon toasted cracker crumbs over the top just before eating.
A little more help as you go
Two ways to toast
Toast the buttered crumbs in a skillet or use the alternate baking-sheet method until they are golden brown.
Keep leftover crunch
The directions recommend keeping crumbs separate from saved filling, since crumbs stored on top lose their crispness.
A few questions you might have
Is there a pastry crust?
The directions finish this pot pie filling with toasted, buttered cracker crumbs instead of giving a pastry step.
When should I shred the chicken?
Remove and shred it after the slow-cooker stage, then stir the shredded meat back into the creamy filling.
What temperature should the chicken reach?
The directions specify an internal temperature of 165 degrees F at the end of the main cooking stage.
Can I top the whole cooker with crumbs?
Yes, the directions allow it, while recommending separate crumbs for leftovers so the topping stays crisp.
Can the crumbs toast in the oven?
Yes, an alternate method spreads the buttered crumbs on a baking sheet and bakes them until golden brown.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
