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!
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.