Can I put raw chicken in a slow cooker?

Yes, you can safely put raw chicken in a slow cooker for your chicken pot pie in slow cooker. In fact, this is the standard method because the slow, steady heat cooks the chicken thoroughly and allows it to soak up all the flavors. Always make sure the internal temperature reaches 165°F before serving. If you’re short on time, you can cut the chicken into smaller chunks to speed up the process.

Is 4 hours long enough to cook chicken in a crock pot?

If you set your slow cooker on HIGH, 4 hours is usually enough to fully cook the chicken to a safe temperature. However, for the most tender texture, I recommend using the LOW setting for 6–7 hours. This longer cook time makes the chicken so soft it practically falls apart when you stir it back into the creamy filling.

How to thicken chicken pot pie in slow cooker?

Because your slow cooker traps steam, you may find the filling a bit too thin. To thicken your chicken pot pie in slow cooker, prepare a cornstarch slurry: stir 2 tablespoons cornstarch with 2 tablespoons cold water and mix it into the pot during the last 20–30 minutes. Leave the lid slightly ajar so some moisture can evaporate. If you’d rather not use cornstarch, you can try arrowroot powder or simply reduce the broth at the start.

How do you store and reheat leftovers?

Let the chicken pot pie in slow cooker cool completely before transferring it to airtight containers. It will keep in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 2–3 minutes, or reheat the whole batch on the stovetop over medium heat until hot. If you baked a crust or biscuits on top, store them separately so they stay crisp.

Chicken Pot Pie in Slow Cooker – Easiest Comfort Food

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

3 cups low-sodium chicken broth

2 cups diced Yukon Gold potatoes

1.5 cups sliced carrots

1 cup chopped celery

1 medium yellow onion, diced

3 cloves garlic, minced

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream or unsweetened almond milk

2 tablespoons cornstarch or arrowroot

1 refrigerated pie crust or canned biscuits (optional)

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Instructions

1. Place potatoes, carrots, celery, onion, and garlic in slow cooker.

2. Lay chicken on top of vegetables.

3. Season with thyme, rosemary, salt, and pepper.

4. Pour in chicken broth.

5. Cover and cook on LOW 6–7 hours or HIGH 3–4 hours.

6. Remove chicken, shred, and return to pot.

7. Stir in peas and cream.

8. Mix cornstarch with water, stir in to thicken.

9. If using crust, transfer filling to baking dish, top with crust, and bake at 400°F for 15 minutes.

10. Serve hot.

Notes

For thicker filling, leave the lid ajar during the final 30 minutes.

Use arrowroot for a gluten-free thickener.

Ensure chicken reaches 165°F internal temperature.

Author: Adam Moretti
Prep Time: 20 minutes
Cook Time: 6 hours
Category: Comfort Food
Method: Slow Cooker
Cuisine: American