SLOW COOKER HAWAIIAN CHICKEN OVER RICE RECIPES

Name: Slow Cooker Chicken Pot Pie
Prep time: 45 min
Cook time: 5 h
Total time: 5 h 45 min
Ingredients: 2 tablespoons vegetable oil; 2 medium onions, diced; 4 garlic cloves, minced; 1/2 teaspoon dried thyme leaves; Salt; 1/2 cup dry white wine; 2 cups low-sodium chicken broth; 3/4 pound carrots, peeled and cut into 1/2 inch pieces; 1/4 pound celery stalks, cut into 1/4 inch slices; 3 tablespoons soy sauce; 3 tablespoons Minute tapioca; 2 bay leaves; 4 pounds bone-in chicken thighs, skin removed; Freshly ground black pepper; 1 cup frozen peas; 1/2 cup heavy cream; 1/4 cup chopped fresh parsley leaves; 1 box (2 pre-rolled crusts) store-bought pie dough

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SLOW COOKER CHICKEN POT PIE | KAREN'S KITCHEN STORIES

Slow Cooker Chicken Pot Pie | Karen's Kitchen Stories image

This slow cooker chicken pot pie is an easy and almost hands-free way to create chicken pot pie for a crowd.

Provided by Karen's Kitchen Stories

Total Time 5 hours 45 minutes

Prep Time 45 minutes

Cook Time 5 hours

Number Of Ingredients 18

Ingredients

2 tablespoons vegetable oil
2 medium onions, diced
4 garlic cloves, minced
1/2 teaspoon dried thyme leaves
Salt
1/2 cup dry white wine
2 cups low-sodium chicken broth
3/4 pound carrots, peeled and cut into 1/2 inch pieces
1/4 pound celery stalks, cut into 1/4 inch slices
3 tablespoons soy sauce
3 tablespoons Minute tapioca
2 bay leaves
4 pounds bone-in chicken thighs, skin removed
Freshly ground black pepper
1 cup frozen peas
1/2 cup heavy cream
1/4 cup chopped fresh parsley leaves
1 box (2 pre-rolled crusts) store-bought pie dough

Steps:

Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
Pour the mixture into a 6 to 7 quart slow cooker.
Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
Heat the oven to 425 degrees F.
Pour the filling mixture into a 9-inch by 13-inch baking dish.
Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.

Nutrition Facts : Calories 775.85, FatContent 47.98, SaturatedFatContent 15.98, CarbohydrateContent 29.64, FiberContent 3.50, SugarContent 4.46, ProteinContent 57.84, SodiumContent 769.17, CholesterolContent 307.11

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