Slow Cooker Chicken Pot Pie

Ingredients 

2 cans Cream of Chicken Soup

1 cup Peas

1 cup Baby Carrots

1 cup Water

4-6 Chicken Breasts

3-4 Diced Potatoes 

Biscuits (Don’t add to Crock Pot)

Instructions 

1. Put all ingredients except for Biscuits in Crock Pot. 

2.  Cook on low for 6-8 hours.

3. Shred chicken.

4. Serve on a biscuit.

This can be a make ahead meal too! Just add all ingredients to freezer bag except for the Potatoes and Biscuits. Thaw when you want to cook it. Put it in the slow cooker and add the Potatoes and cook as directed. 

Slow Cooker White Chicken Chili

Ingredients:

• 1  lbs boneless, skinless Chicken Breasts or Tenderloins
• 2 (15 oz) cans of Great Northern Beans (drained)
• 1 (15 oz) can White Corn (drained)
• 1 small Onion, chopped
• 3  cloves Garlic, minced
• 1 Tsp. Cumin
• 1/2 Tsp Oregano
• 1/2 Tsp Pepper
• 1 (7 oz) can Green chilies
• 1 can Cream of Chicken Soup
• 14 oz Chicken Broth
• 1 cup Shredded Cheese

Directions

1. Spray slow cooker with cooking spray or use slow cooker liner. Place Chicken on bottom of slow cooker. 
2. Top with Beans, Corn, and Onion. 
3. In a separate bowl, mix together the Garlic, Cumin, Oregano, Pepper, Chilies, Cream of Chicken Soup, and Chicken Broth.
4. Pour over Chicken.
5. Cover and cook on low for about 6 hours, or high for about 4 hours.
6. Remove Chicken from slow cooker and shred. Put back in slow cooker and stir. Let sit another 30 minutes. 
7. Top with Cheese and serve hot.