‘Naked’ Slow-Cooker Chicken Pot Pie – GF, DF, SC
(Adapted from The Slow Cooker Gourmet)
This is on regular rotation in our house, especially as a fall/winter comfort food. It’s a chop and throw-it-in type of dish, without all the hassle (and grain) of a pie crust. This can easily be made vegan by omitting the chicken breasts and swapping for a veggie broth.
2 chicken breasts, frozen or not
2 cups of each: corn, peas, mushrooms, celery, carrots (frozen or fresh)
1 teaspoon of each: dried thyme, garlic powder, onion powder
½ teaspoon himalayan salt
¼ teaspoon ground pepper
2 cups chicken broth
¼ cup coconut cream*
Cornstarch ‘slurry’ (2 tablespoons cornstarch** + 2 tablespoons water)
*Canned coconut creams are notorious for containing many more ingredients than necessary. There are a select few companies that prepare it as it should be – an ingredient list containing nothing but coconuts and water.
**Use tapioca starch or arrowroot powder instead to make this recipe Paleo!
Place chicken breasts, all veggies and all spices in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. When you are 30-60 minutes away from eating, open lid and stir contents, making sure to break up chicken. Add coconut cream and cornstarch slurry and mix.
Replace lid and cook on high for remaining 30-60 minutes. Enjoy 🙂
