This Slow Cooker Crustless Chicken Pot Pie is creamy, chunky, and delicious. Plus, it can be dairy-free and gluten-free for those who prefer that! I was rushing, so there is no video for the procedure, but it is SO easy!

1. The blended cauliflower adds creaminess and silkiness and packs tons of non-starchy vegetables that are not obvious! This is a great way to add veggies and nutrition for people who don’t love vegetables. I promise you cannot taste the cauliflower.
2. You can use whatever milk you’d like. That said, please note that whole milk will produce a thicker sauce than almond milk.
3. I found a frozen peas and pearl onion mixture at the store, adding extra deliciousness. You can use peas if you don’t want the extra onions.
4. To save time, you can skip the sauteeing process of the onion, celery, and carrots and dump them straight into the crockpot. Sauteeing does bring out the flavors a bit, so if you have the extra time to sautee, do it!
5. To save time, you can buy a 14.5-ounce container of mirepoix. I bought THIS ONE at Trader Joe’s, which saved me a lot of chopping time.
6. This meal is a complete method as it is:
   1. Non-starchy veggies: cauliflower, onions, carrots, celery
   2. Protein: chicken and milk
   3. Fiber-rich carbs: corn and peas
   4. Healthy fats: olive oil + fat in broth + fat in milk
7. You can pair this with a biscuit (I chose a small 100% white wheat biscuit), or you can skip this part for a more carbohydrate-controlled option.

Slow Cooker Crustless Chicken Pot Pie

This Slow Cooker Crustless Chicken Pot Pie is creamy, chunky, and delicious. Plus, it can be dairy-free and gluten-free for those who prefer that! I was rushing, so there is no video for the procedure, but it is SO easy!

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Servings 6 people

Ingredients

  

• 1 ½ lbs boneless skinless chicken breasts
• 17 oz chicken broth 510 ml
• 1 tbsp cooking oil
• 1 small yellow onion chopped
• 3 stalks celery chopped, about 1 ½ cups
• 2 large carrots chopped, about 1 ½ cups
• 12 oz frozen riced cauliflower
• ⅓ cup unsweetened milk of choice I used 2% Fairlife
• 15 oz 1 can yellow corn drained and rinsed
• 16 oz 1 bag of frozen peas frozen peas and pearl onions mix works well here too
• 3-5 fresh sage leaves
• 3-5 fresh thyme sprigs

Instructions

 

• Grab your slow cooker (crockpot) and add chicken in a single layer in the bottom of the slow cooker. Add the broth.
• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the onions, celery, and carrots and cook until the onions soften, about 5 minutes. Add to the slow cooker.
• Cover and cook 3-4 hours on high or 6-8 on low.
• When there’s an hour left of cooking, uncover the slow cooker and grab about a cup of the broth. It’s okay if the broth has some carrots, onions, and celery in there.
• In a high-speed blender, add the riced cauliflower, milk, and the broth and blend until completely smooth. Texture should be similar to a soft ice cream.
• Add the cauliflower “cream” to the crockpot. At this time, add the corn, frozen peas, sage leaves and thyme sprigs. Cover and let it finish cooking.