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## **Instructions**
### **Step 1: Prepare the Slow Cooker**
1. **Place chicken** at the bottom of the slow cooker.
2. Add **diced onion**, **frozen vegetables**, **chicken broth**, **cream of chicken soup**, **cream of mushroom soup**, **garlic powder**, **onion powder**, **thyme**, **salt**, and **pepper**. Stir to combine.
### **Step 2: Cook the Filling**
1. Cover the slow cooker with its lid and **cook on low** for **4–5 hours** or until the chicken is fully cooked and tender.
2. Once the chicken is cooked, shred it with two forks and mix it back into the creamy vegetable mixture.
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🍞 **Serve with:** A side of crusty bread to dip into the creamy filling.
🥗 **Pair with:** A simple green salad for a complete meal.
🌶 **Spice it up:** Add a pinch of cayenne pepper or red pepper flakes for a subtle kick.
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✔ **Make-Ahead:** Assemble the filling in the slow cooker and refrigerate it overnight. Cook as directed the next day.
✔ **Storage:** Store leftovers in an **airtight container** in the fridge for **3–4 days**.
✔ **Reheat:** Reheat in the microwave or oven, and add a fresh layer of pastry if needed.
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This **Comforting Slow Cooker Chicken Pot Pie** is the ultimate cozy dish that will warm you up from the inside out. With its creamy filling and flaky crust, it’s the perfect meal for cold evenings or when you want to impress guests with minimal effort.