Ingredients
- 2 lbs chicken breasts
- 1 cup frozen peas and carrots
- 1 can cream of chicken soup
- 1/2 cup chicken broth
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dried thyme
- 1 package refrigerated pie crusts
Instructions
- Place chicken breasts, peas and carrots, cream of chicken soup, chicken broth, garlic powder, onion powder, and thyme in the slow cooker.
- Cook on low for 6 hours or high for 3 hours, until the chicken is cooked through and tender.
- Remove the chicken, shred it, and return it to the slow cooker.
- Roll out the pie crust and cut it to fit the top of the slow cooker.
- Place the pie crust over the chicken mixture and cook on high for an additional 30 minutes, or until the crust is golden brown.
- Serve warm.
Notes
- Ensure the pie crust covers the chicken mixture evenly for a golden, flaky finish.
- If desired, season with extra herbs or spices to taste.
- Use fresh vegetables instead of frozen for a different texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 55 mg
