Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie over bread

I love, love, love, love my slow cooker.  I love that I can put the ingredients in the crock in the morning and by dinner time I have this delicious dish.  Everyone came in the house this evening and commented on how wonderful dinner smelled.

If you are not using your slow cooker at least 2-4 times a week you are really missing out on being able to get a good meal on the table with minimal work and preparation.  This meal took about 5 minutes to prepare before putting it in the slow cooker, all of that was in cutting the chicken into chunks.  Then once it was cooking 1 hour before I served it I added the bag of frozen vegetables and once it was done I had to spend about 5 minutes making the cornstarch slurry and thickening the gravy.   Very easy meal.


My family loved this meal.  I used whole wheat bread to serve the chicken over but my kids wanted white bread.  I gave in.  They thought it was the best thing they had tasted in a while.  There was only a little bit leftover for one lunch serving the next day.

I served this with broccoli and a green salad to round out the meal.


  • 1 1/2 – 2 lbs chicken, cut into 1″ cubes – I cut mine while it was still slightly frozen to make it easier to cut
  • 3 cups chicken stock, divided
  • 2 TBSP Morton’s Season Salt
  • 1 (16 oz.) bag frozen mixed vegetables
  • 3 TBSP cornstarch
  • salt and pepper to taste
  • Bread for serving
  1. Spray the inside of slow cooker with non-stick spray.
  2. Add the cubed chicken to the slow cooker.  Pour 2 1/2 cups of the chicken stock over the chicken.  Sprinkle the Morton’s Season Salt over the chicken.
  3. Cook on low for 6-8 hours.
  4. One hour prior to serving add the frozen vegetables and stir the mixture.
  5. Ten minutes prior to serving taste the gravy and add salt, pepper or season salt as desired.  Then mix the cornstarch with the remaining 1/2 cup of chicken stock in a small bowl until fully dissolved.
  6. Pour the cornstarch mix into the slow cooker.  Turn the slow cooker up to high and let cook for 10-15 more minutes until thickened.  If mixture is not thick enough repeat step 5.
  7. Serve hot over bread.




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