Can you just put raw chicken in a slow cooker?

Yes, you can safely use raw chicken in a CrockPot as long as you cook it to the proper internal temperature of 165°F (74°C). In fact, starting with raw chicken is the most common approach for this recipe because it cooks slowly and absorbs flavor over several hours. Be sure to set your slow cooker on LOW for at least 6 hours or HIGH for at least 3 hours to fully cook the meat. Always use a food thermometer if you’re unsure.

Can I put raw chicken in a pot pie?

For a classic oven-baked pot pie, most recipes call for pre-cooked chicken because the baking time alone isn’t always enough to safely cook raw meat. However, with this slow cooker method, it’s fine to start with raw chicken. Just remember that if you later transfer the filling to the oven to add a crust, you’re only finishing the dish, not cooking it through.

How to thicken up CrockPot chicken pot pie?

As explained in the pro tips, the simplest way is to make a cornstarch slurry. Stirring in 2 tablespoons cornstarch mixed with cold water near the end of cooking helps the broth set to a thicker, stew-like texture. Arrowroot powder or potato starch are also excellent gluten-free options. If you skip thickeners, your filling will stay more like soup—still tasty but less traditional.

What does adding cornstarch to chicken pot pie do?

Cornstarch acts as a stabilizer that binds excess liquid. In slow cooker recipes, this is important because the sealed lid traps steam that dilutes the broth. By adding cornstarch slurry in the last 15–20 minutes, you get a silky consistency without lumps. If you want an even creamier texture, try blending in a bit of cream cheese at the end.

How do I get a golden crust on top?

Because CrockPots don’t brown food, you have two options for a golden crust. First, you can transfer the hot filling to a casserole dish, lay refrigerated pie dough or biscuit dough over the top, and bake in the oven at 400°F for about 15 minutes. Second, you can prepare and bake biscuit rounds separately, then place them on each bowl before serving. Both methods create that classic pot pie look and flavor.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes or on the stovetop over medium heat. If you’ve added a baked crust, consider storing it separately to keep it from getting soggy. This recipe also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.

CrockPot Chicken Pot Pie – Easy Slow Cooker Recipe

Name: CrockPot Chicken Pot Pie – Easy Slow Cooker Recipe
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1.5–2 pounds boneless, skinless chicken thighs or breasts 3 cups low-sodium chicken broth 2 cups diced potatoes 1; .5 cups chopped carrots 1 cup chopped celery 1 cup frozen peas 1 medium yellow onion, diced 3 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon black pepper 1/2 cup heavy cream or almond milk 2 tablespoons cornstarch or arrowroot 1 refrigerated pie crust or biscuit dough (optional)

Ingredients

Scale

1.5–2 pounds boneless, skinless chicken thighs or breasts

3 cups low-sodium chicken broth

2 cups diced potatoes

1.5 cups chopped carrots

1 cup chopped celery

1 cup frozen peas

1 medium yellow onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup heavy cream or almond milk

2 tablespoons cornstarch or arrowroot

1 refrigerated pie crust or biscuit dough (optional)

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Instructions

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

2. Add chicken on top of vegetables.

3. Sprinkle thyme, rosemary, salt, and pepper over everything.

4. Pour in chicken broth to cover ingredients.

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

6. Remove chicken, shred with forks, return to slow cooker.

7. Stir in heavy cream and frozen peas.

8. Mix cornstarch with water and add to thicken.

9. Optional: Transfer to oven-safe dish, top with crust or biscuits, bake at 400°F for 15 minutes.

10. Serve hot.

Notes

If you prefer a thicker filling, leave the lid off for the last 30 minutes.

For dairy-free, use almond milk instead of cream.

Always 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