Simple fall favorites are the best dinners. My go to favorite is chicken pot pie, this version gives you all the classic comfort of traditional pot pie with a set-it-forget-ease. Bake up a batch of biscuits right before serving for the perfect meal.
Full time 4 1/2 hours
1 pound boneless skinless chicken breast or thighs, diced into larger bite size pieces
2 cans cream of chicken soup, condensed
1 can (15oz) diced potatoes
1 bag frozen pea, corn, carrot blend
1/2 tbsp dried minced onion
1 tsp ground black pepper
1 tsp ground garlic powder
Place chicken in slow cooker.
Evenly season with minced onions, pepper, and garlic.
Top with one can of soup, try to spread out a bit.
Cover and cook for four hours on low.
Carefully lift lid and stir chicken.
Add in vegetables and potatoes, stir well to blend.
Add in remaining can of soup, try to spread evenly across surface.
Cover and cook for 30 minutes or until vegetables are warmed through.
Stir well before serving.