Slow Cooker Crispy Chicken Pot Pie

• Meat

  • 5 Chicken thighs

• Produce

  • 1 Carrot
  • 1 Celery stalk
  • 1 cup Corn, frozen
  • 1 cup Peas, frozen
  • 2 Russett potatoes
  • 1/2 Yellow onion

• Canned Goods

  • 1 cup Chicken stock

• Baking & Spices

  • 1/4 cup Flour
  • 1 Kosher salt and pepper

• Bread & Baked Goods

  • 1 Parsley and biscuits

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Heavy cream

Found on dinnerthendessert.com

Description

Ingredients

• 5 chicken thighs
• 2 russett potatoes, peeled and diced
• ½ yellow onion, peeled and diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 cup frozen corn
• Kosher salt and pepper to taste (if using table salt use about half the amount)
• 1 cup chicken stock (or water)
• ¼ cup flour
• 4 tablespoons butter
• ½ cup heavy cream
• 1 cup frozen peas
• parsley and biscuits, for garnish (optional)

Directions

• In your cast aluminum slow cooker (or a seperate pan), brown the chicken on both sides for 3-5 minutes on high.
• Remove the chicken to add in the vegetables.
• Add the potatoes, onion, carrot, celery and corn to the slow cooker and season with salt and pepper to taste (I used about a teaspoon of Kosher salt and ½ teaspoon of black pepper).
• Put the chicken stock onto the vegetables.
• Add the chicken thighs to the top of the vegetables cover.
• Cook on low for 6 hours or on high for 4 hours.
• About 15 minutes before the timer is done remove the chicken and make a paste out of the flour and butter using a fork to mash it together.
• Add the butter mixture, the heavy cream and the peas to the vegetable mixture and stir.
• If your chicken isnt crispy enough right out of the slow cooker, you can brown it in the oven on broil for a couple of minutes or if you have a cast aluminum slow cooker just add the chicken back on top and pop the whole insert into the oven under the broiler for 2-3 minutes so the chicken skin crisps up.
• Serve with biscuits or cooked puff pastry.