Name: Chicken Pot Pie in the Slow Cooker
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Unsalted butter - 3 tablespoons; Garlic, minced - 3 cloves; Gluten-free all purpose baking flour - ½ cup; Chicken stock - 4 cups; Chicken bouillon - 2 cubes; Dried thyme - 1 teaspoon; Dried basil - ½ teaspoon; Dried oregano - ½ teaspoon; Paprika - 1 pinch; Kosher salt and freshly ground black pepper to taste - 1 pinch; Nonstick cooking spray - 1 pinch; Boneless, skinless chicken thighs - 1 pound; Kosher salt and freshly ground black pepper to taste - 1 pound; Red potatoes, diced - 1 pound; Diced onion - 1 cup; Carrots, peeled and diced - 2 medium; Celery, diced - 2 stalks; Bay leaves - 2; Frozen corn - 1 cup; Frozen peas - 1 cup; Chopped fresh parsley - 2 tablespoons

Ingredients for - Chicken Pot Pie in the Slow Cooker

1. Unsalted butter 3 tablespoons

2. Garlic, minced 3 cloves

3. Gluten-free all purpose baking flour ½ cup

4. Chicken stock 4 cups

5. Chicken bouillon 2 cubes

6. Dried thyme 1 teaspoon

7. Dried basil ½ teaspoon

8. Dried oregano ½ teaspoon

9. Paprika 1 pinch

10. Kosher salt and freshly ground black pepper to taste 1 pinch

11. Nonstick cooking spray 1 pinch

12. Boneless, skinless chicken thighs 1 pound

13. Kosher salt and freshly ground black pepper to taste 1 pound

14. Red potatoes, diced 1 pound

15. Diced onion 1 cup

16. Carrots, peeled and diced 2 medium

17. Celery, diced 2 stalks

18. Bay leaves 2

19. Frozen corn 1 cup

20. Frozen peas 1 cup

21. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Chicken Pot Pie in the Slow Cooker

1 . Stage

Melt butter for sauce in a large saucepan over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, 1 to 2 minutes.

2 . Stage

Gradually whisk in chicken stock, bouillon cubes, thyme, basil, oregano, and paprika. Cook, whisking constantly, until sauce begins to thicken, about 5 minutes. Season with salt and pepper to taste.

3 . Stage

Lightly coat the inside of a 6-quart slow cooker with cooking spray. Season chicken thighs with salt and pepper and place into the slow cooker. Add potatoes, onion, carrots, and celery. Stir in chicken stock mixture and bay leaves.

4 . Stage

Cover and cook until chicken is no longer pink in the center and juices run clear, on Low for 3 to 4 hours or on High for 1 to 2 hours, adding corn and peas during the last 30 minutes of cook time.

5 . Stage

Remove chicken thighs from the slow cooker and shred. Return meat and juices to the cooker. Cover and keep warm for 30 minutes. Serve immediately, garnished with parsley.