Edit Slow Cooker Chicken Pot Pie Slow Cooker Chicken Pot Pie | Healthy and Easy RecipeSlow Cooker Chicken Pot PieIngredients2 Boneless Skinless Chicken breasts1 cup water1/2 bag of frozen mixed vegetables1 Tbsp parsley1/2 tsp black pepper1/2 tsp dried thyme1 tsp minced garlic2 chicken bouillon cubes1/2 tsp salt4 Tbsp butter4 Tbsp flour1 cup milk (preferably whole milk)1 package of biscuits.InstructionsPlace the chicken breast in the bottom of the slow cooker.Add water, vegetables, spices, bouillon cubes, and garlic.Cook on high for 4 hours (or medium for 6, or low for 8)Shred the chicken into chunks with forks.In a small sauce pan, heat butter over medium heat.Once melted, whisk in flour until well blended.Add the milk.Whisking often, heat until it bubbles and thickens.Add thickened liquid to the slow cooker and mix it in well.Cook for an additional 20-30 minutes.In the meantime, cook the biscuits.Serve and enjoy! Tweet
Slow Cooker Chicken Pot PieIngredients2 Boneless Skinless Chicken breasts1 cup water1/2 bag of frozen mixed vegetables1 Tbsp parsley1/2 tsp black pepper1/2 tsp dried thyme1 tsp minced garlic2 chicken bouillon cubes1/2 tsp salt4 Tbsp butter4 Tbsp flour1 cup milk (preferably whole milk)1 package of biscuits.InstructionsPlace the chicken breast in the bottom of the slow cooker.Add water, vegetables, spices, bouillon cubes, and garlic.Cook on high for 4 hours (or medium for 6, or low for 8)Shred the chicken into chunks with forks.In a small sauce pan, heat butter over medium heat.Once melted, whisk in flour until well blended.Add the milk.Whisking often, heat until it bubbles and thickens.Add thickened liquid to the slow cooker and mix it in well.Cook for an additional 20-30 minutes.In the meantime, cook the biscuits.Serve and enjoy!
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