Slow Cooker Chicken Pot Pie
by reneesteadman
Slow cooker chicken pot pie
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INGREDIENTS
- 4 large Chicken breasts boneless and skinless ; cubed
- 10 medium Red potatoes ; quartered
- 1 8 oz package Baby carrots
- 1 cup Celery ; chopped
- 2 26 oz Cans cream of chicken soup
- 2 teaspoons Garlic
- 1 teaspoon Celery salt ; optional
- 1 tablespoon Black pepper
- 1 16 oz Mixed vegetables ; frozen
INSTRUCTIONS
Combine all ingredients except the mixed vegetables and cook on high for 5 hours. Stir in mixed vegetables and cook one more hour.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (512g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 419 | ||
| Calories from Fat: 22 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.5g | 3 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 87.7mg | 27 % | |
| Sodium 123.8mg | 4 % | |
| Potassium 2023.1mg | 53 % | |
| Total Carbohydrate 57.2g | 17 % | |
| Dietary Fiber 6.2g | 25 % | |
| Sugars, other 50.9g | ||
| Protein 41.8g | 60 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 419
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