Crock-Pot Chicken Pot Pie Stew
Looking for a deliciously easy bit of comfort food for these cold winter evenings? This one, courtesy of my sister-in-law, has become a favorite at our house, and it reheats really well, too!
Equipment
- 1 Slow-Cooker
Ingredients
- 1 1/2 lbs chicken cooked
- 1 yellow onion chopped
- 3 tbsp olive oil
- salt and pepper to taste
- 3 yukon gold potatoes peeled and diced
- 6 carrots peeled and chopped
- 3 cups vegetable broth
- 2 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cup whole milk
- 1 tsp dried thyme
- 2 tsp garlic powder
- 3/4 cup peas frozen
Instructions
- Chop the onion. Add to the stoneware of the slow-cooker with the olive oil and salt and pepper to taste and set it to cook on low while you're prepping the rest of the ingredients.
- Peel and dice the potatoes, peel and chop the carrots, and add both with the broth to the slow cooker.
- Cook on low for about 6 hours.
- Melt the butter, and then whisk in the flour, milk, and spices. Add to the slow cooker.
- Shred your COOKED chicken and add to the slow-cooker with the peas. Cover and cook on low for 1 more hour.
- Serve in a bowl. Preferably with biscuits!