Crustless Chicken pot pie crockpot style — The perfect go-to recipe for a busy day that works well to throw together in the morning before you head out. Easy cleanup, and is great served with mashed potatoes, noodles and/or biscuits.
Ingredients:
3-4 pounds of raw chicken breasts cubed.
Seasoning to taste (I used a heaping
tablespoon) of chicken seasoning.
1 chicken bouillon cube crushed or
dissolved in 1 TBSP of hot water.
2 cans condensed cream of chicken soup.
4 to 5 firm medium potatoes, peeled and cubed.
4 cups frozen mixed vegetables of choice.
1/4 cup fresh chopped parsley.
Directions:
After purchasing the chicken, cube and place in a gallon size freezer bag, sprinkle with the seasoning, squish to coat and freeze it for when you’re ready to use it making sure it’s able to sit down to size in your 6 quart crockpot. When ready, place frozen cubes in your lightly sprayed with cooking oil crockpot.
Using the chicken frozen allows for a longer cooking time, so if you need the 6 to 8 hours, this works the best. If you are using the seasoned chicken raw, cut the time down to 4 to 6 hours as it will cook quicker.
Mix together the cubed potatoes, frozen vegetables, cream of chicken soup with a chicken bouillon cube and pour in the crockpot over the chicken breast’s. If you’d like you can sprinkle additional seasoning on the top.
Cook on low until the chicken registers 165 degrees internally at some point. Give it a stir, top with shredded fresh chopped parsley leaves before serving. Enjoy!
