I love chicken pot pie! This recipe is a very easy way to achieve the same flavours (minus the pie crust), and there is no chopping involved. It freezes and reheats well, so after it is cooled, you can divide into individual portions and freeze for lunches.
You can use any combination of frozen peas/corn/green beans that you like or have on hand, in a total of 3 cups.
Makes 6 servings
1 kg (4 large or 5 medium) boneless, skinless chicken breasts
1 small bag baby carrots
1 cup frozen peas
1 cup frozen corn
1 cup frozen green beans
1 can cream of chicken soup (no need to add water, the frozen veggies will dilute the sauce)
2 tsp onion powder
Black pepper, to taste
2 cups brown Minute Rice (will be about 3 cups when fully cooked)
Grease the bottom and sides of the slow cooker pot with canola oil spray (for easier cleaning). Pour the bag of baby carrots in the bottom of the pot and spread out evenly. Lay the chicken breasts on top of the carrots. Pour the can of cream of chicken soup on top, making sure to completely cover the chicken breasts (to keep them moist during cooking). Season with onion powder and black pepper. Place the lid on the slow cooker for 4 hours on high.
When there is 1h30 left on the cooking time, remove the lid and pour 3 cups of frozen vegetables on top of the chicken. Do not stir. Place the lid back on and allow to cook for remaining 1h30.
15 minutes before the slow cooker is complete, cook 2 cups of Minute Rice according to package directions. It will be about 3 cups when fully cooked.
When slow cooker is complete, remove lid and break up chicken breasts into bite-sized chunks with a wooden spoon. Add rice to slow cooker pot, and stir all the ingredients before serving.