Simplify dinner with this easy Slow Cooker Chicken Pot Pie. Tender chicken, veggies, and a creamy sauce create the perfect comforting weeknight meal.

Scale

4 boneless, skinless chicken breasts

2 tsp dried oregano

1½ tsp garlic powder

1½ tsp salt

1 tsp black pepper

½ tsp smoked paprika

1 large yellow onion, diced

3 cups frozen mixed vegetables

1 can cream of chicken soup

1 can cream of celery soup

½ cup chicken broth

½ cup heavy cream

1 can Grands biscuits

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1. Place chicken in crockpot.

2. Season with oregano, garlic powder, salt, pepper, and paprika.

3. Add onion and frozen vegetables.

4. Whisk together soups and broth; pour over chicken.

5. Cook on low 6 hours or high 3–4 hours.

6. Remove and shred chicken, return to pot, stir in cream.

7. Bake biscuits and serve with chicken mixture.

Store leftovers up to 3 days refrigerated or 3 months frozen. Reheat gently and bake fresh biscuits when serving.