To Simply Inspire

Baked Chicken Orzo

Sherri Hagymas — Fri, 25 Sep 2026 12:58:00 +0000

This baked chicken orzo is a creamy one pan dinner made with diced chicken, sun-dried tomatoes, spinach, and cheeses. It's an easy weeknight dinner that feels a little special without a lot of prep.

Our Favorite Chicken and Orzo Bake Recipe

My family asks for this one on repeat, and it’s so simple to put together! Everything bakes in one casserole dish with the pasta cooking right in the chicken broth and soaking up all that flavor. It’s a very similar sauce to the one I use in my Tuscan Chicken and Tuscan Salmon recipes.

I love using the Garlic and Herb Boursin cheese in ours because it gives even more flavor. There are other flavors you can use instead if you see something that catches your eye.

Serve it with a simple Kale salad or Italian Panzanella salad and our fresh Italian bread recipe.

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

Chicken breasts – Dice them into about 1 inch pieces. (I use my kitchen sheers to do this). Boneless, skinless chicken thighs can also be used if preferred. You can also use leftover rotisserie chicken.
Oil – I love using some of the oil from the sun-dried tomato jar but you can use olive oil as well.
Spices: Garlic powder, onion powder, paprika, salt and pepper. You can add a teaspoon of oregano or basil if you’d like.
Sun-dried tomatoes – Chop them into smaller pieces. Any brand you prefer.
Dry orzo pasta – Add it uncooked directly to the baking dish. No need to boil it first.
Chicken broth – The orzo cooks directly in the broth. I like using low sodium broth but use your preference.
Butter – I use it for a little extra flavor but this can be left out if you’d like.
Boursin cheese – I used about ½ a block of the Boursin. Cream cheese can be used instead as well. Or you can simply use ⅓ cup of heavy cream too.
Parmesan cheese – I use pre-grated and it worked fine. You can grate you own too.
Fresh spinach – You will stir it in at the end and it wilts quickly. Feel free to use kale instead if you’d like.

How to Make Baked Chicken Orzo

I hope you love this easy dinner as much as we do. It’s one of those recipes that gets asked for a lot now in my house.

Step 1: Preheat the oven to 425°F.

Step 2: Add the chicken to a 9×13-inch baking dish. Drizzle with the oil, then add the garlic powder, onion powder, paprika, salt, and black pepper. Stir until the chicken is evenly coated.

Step 3: Spread the seasoned chicken into a single layer across the bottom of the baking dish.

Step 4: Add the chopped tomatoes evenly over the diced chicken.

Step 5: Sprinkle the dry, uncooked orzo evenly over the top.

Step 6: Slowly pour the chicken broth over the entire dish. Do not stir. Place the butter on top of the orzo.

Step 7: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.

Step 8: Remove from the oven and add the Boursin cheese, Parmesan cheese, and baby spinach. Stir it all together until all incorporated.

Step 9: Return the baking dish to the oven uncovered and bake for another 10 minutes.

Step 10: Stir once more before serving. Let it sit briefly if needed so the sauce can thicken as it sits.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freeze: You can freeze chicken and orzo in a freezer-safe container and thaw overnight in the refrigerator before reheating. The pasta may soften slightly once it’s thawed though.

Reheat individual portions in the microwave until warmed through. If the orzo has thickened in the refrigerator, stir in a splash of chicken broth or milk before reheating.

Frequently Asked Questions

Can I make this without sun-dried tomatoes?

You can simply leave them out or replace them with another veggie, like sliced mushrooms, cherry tomatoes or roasted red peppers.

Why is my baked orzo still a little soupy?

It may look a little loose when you take it out of the oven. Give it a few minutes to rest and the orzo will continue absorbing the sauce.

Can I use frozen spinach?

Yes, but be sure to thaw it first and squeeze out as much excess liquid as you can before stirring it in.

If you love this Chicken Orzo Bake, make these popular chicken recipes next:

Baked Orzo Pasta

Easy baked chicken orzo is a dump and bake dinner with diced chicken, sun-dried tomatoes, spinach in a Boursin and parmesan creamy sauce.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 455kcal

Author Sherri Hagymas

Ingredients

1 ½ pounds chicken breasts diced
1 tablespoon oil or oil from sun-dried tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
½ cup sun-dried tomatoes chopped
1 ½ cups dry orzo pasta uncooked
3 cups chicken broth low sodium
2 tablespoons butter
3 ounces Boursin cheese or cream cheese, sliced
⅓ cup parmesan cheese
5 ounces baby spinach

Instructions

Preheat oven to 425° F.
Add the diced chicken to a 9×13 baking dish and top with the oil and spices. Toss to coat well.
1 ½ pounds chicken breasts, 1 tablespoon oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper
Spread the chicken in a single layer in the bottom of the dish. Add the chopped sundrid tomatoes evenly over the chicken
½ cup sun-dried tomatoes
Then sprinkle the uncooked orzo evenly over top next.
1 ½ cups dry orzo pasta
Pour the chicken broth slowly over the entire dish and DO NOT stir. Place the butter anywhere on top of the covered orzo.
3 cups chicken broth, 2 tablespoons butter
Cover tightly with aluminum foil and bake for 30 minutes.
Remove from the oven and add the Boursin cheese slices and parmesan cheese and baby spinach.
3 ounces Boursin cheese, ⅓ cup parmesan cheese, 5 ounces baby spinach
Stir to combine until the cheeses are blended in well.
Place the dish back in the oven, uncovered, and bake for an additional 10 minutes.

Nutrition

The post Baked Chicken Orzo appeared first on To Simply Inspire.

Pumpkin Cheesecake Crescent Rolls

Sherri Hagymas — Mon, 21 Sep 2026 13:11:00 +0000

These Pumpkin Cream Cheese Crescent Rolls are an easy fall treat made with refrigerated crescent dough and a creamy pumpkin cheesecake filling. They're a wonderful breakfast addition or a quick dessert.

Pumpkin Crescent Rolls with Cream Cheese

It doesn’t get much easier than making dessert from crescent rolls for quick little treats like these and our apple pie crescent rolls when fall season rolls around.

And similar to my Strawberry Cream Cheese Crescent Rolls, I took this crescent rolls dessert up a notch by adding cream cheese to the pumpkin and spices to make a cheesecake like filling that is simply wonderful!

Then after filling and rolling them, I sprinkled them with cinnamon sugar for a little extra something on top.

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Ingredients You'll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Refrigerated crescent rolls – The refrigerated dough makes these quick and easy. I use Annie’s or Pillsbury brands.
Pumpkin puree – Be sure to use pure pumpkin puree. You can technically use pumpkin pie filling and leave out the powdered sugar and spices that I add but I think the canned filling is much sweeter and runnier.
Cream cheese – Let it soften to room temperature so it blends smoothly. You can use either full fat or ⅓ less fat cream cheese.
Powdered sugar – Swap for white granulated sugar or brown sugar instead. I just like how the powdered sugar blends in.
Pumpkin pie spice – I use my homemade pumpkin spice. You can also use ground cinnamon can be used instead. Add a dash of nutmeg too if you’d like.
Vanilla extract – use pure and not imitation vanilla extract.
Granulated sugar and ground cinnamon – mixed together and sprinkled over the crescent rolls before baking.

Variations to Try

1. Add chopped walnuts or pecan so the mixture.

2. Add a simple glaze on top. Mix ½ cup powdered sugar with a tablespoon of milk and drizzle in back and forth over the slightly cooled rolls after baking.

How to Make Pumpkin Cheesecake Crescent Rolls

These are one of the fastest recipe using crescent rolls that are always a huge hit for pumpkin spice lovers.

Step 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.

Step 2: Add the pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, and vanilla extract to a medium bowl and blend with an electric mixer until creamy. You can whisk it by hand, but an electric mixer will help create a smoother filling.

Step 3: Unroll the crescent roll dough and place each triangle them on the lined baking sheet. If needed, use a knife or kitchen shears to help separate the pieces.

Step 4: Spoon some of the pumpkin filling onto the thickest end of each triangle. Spread the filling out a little but leave space along the edge to help prevent the filling from oozing out as you roll them.

Step 5: Starting at the widest end, roll each triangle toward the narrow tip and that tip is near the center or underneath the crescent so it stays in place.

Step 6: Fold the ends of each crescent upward and pinch the seams together slightly.

Step 7: Combine the sugar and cinnamon then sprinkle it evenly over each roll.

Step 8: Bake for 12-14 minutes or until the crescent rolls are puffed and golden brown. Start watching them around 11 minutes so you’re careful not to overcook.

Step 9: Remove from the oven and allow them to cool slightly. Then dust with powdered sugar before serving if desired.

Storage and Reheating

Refrigerate: Since these contain cream cheese, store the leftovers in an airtight container in the refrigerator.

Freeze: After cooling completely, place the rolls in a freezer bag and freeze for up to 2 months. Place with parchment paper between layers if needed. Thaw in the refrigerator before reheating.

Reheating Warm crescent rolls in the microwave for a 5-10 seconds. Or place them in the oven or air fryer for a few minutes on 300° F to get them a little more crispy.

If you love these Pumpkin Crescent Rolls, make these other easy pumpkin desserts next:

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Pumpkin Crescent Rolls

Refrigerated crescent dough is filled with a creamy pumpkin cheesecake filling and baked until golden. These pumpkin cream cheese crescent rolls are made with simple ingredients and come together quickly for a fall breakfast or dessert.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings rolls

Calories 141kcal

Author Sherri Hagymas

Equipment

Ingredients

8 refrigerated crescent rolls
⅓ cup pumpkin puree
2 ounces cream cheese at room temperature
2 tablespoons powdered sugar
½ teaspoon pumpkin pie spice or cinnamon
¼ teaspoon vanilla extract
1 tablespoon sugar + 1 teaspoon cinnamon mixed together

Instructions

Preheat oven to 375° F. Line a baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, add the pumpkin puree, softened cream cheese, powdered sugar, pumpkin pie spice and vanilla extract.
⅓ cup pumpkin puree, 2 ounces cream cheese, 2 tablespoons powdered sugar, ½ teaspoon pumpkin pie spice, ¼ teaspoon vanilla extract
Blend with an electric hand mixer. you can also blend by hand but the mixer may not be as creamy).
Gently unroll the crescent rolls, separate each triangles and place them on the baking sheet. (use a knife or kitchen sheers if necessary)
8 refrigerated crescent rolls
Spoon about a tablespoon of the pumpkin mixture onto the widest end of the dough triangle. Spread it a little over the dough.
Roll each triangle, starting from the largest end. You want to little tip to be in the center.
Then fold the ends up as well and pinch the seam a little.
Sprinkle with the cinnamon sugar mixture evenly over each crescent roll.
1 tablespoon sugar + 1 teaspoon cinnamon
Bake for 12-14 minutes or until golden brown.
Remove and sprinkle with powdered sugar if desired.

Notes

Add chopped pecans or walnuts to the pumpkin filling.

Swap the pumpkin spice with just cinnamon.

Refrigerate: Since these contain cream cheese, store the leftovers in an airtight container in the refrigerator.

Freeze: Let the crescent rolls cool completely, then place them in a freezer bag with parchment paper between layers if needed. Thaw in the refrigerator before reheating.

Reheating Warm individual crescent rolls briefly in the microwave, or place them in the oven or air fryer for a few minutes if you want to bring back more of their crispiness.

Nutrition

The post Pumpkin Cheesecake Crescent Rolls appeared first on To Simply Inspire.

Crockpot Breakfast Casserole

Sherri Hagymas — Thu, 03 Sep 2026 18:30:31 +0000

This hearty crockpot breakfast casserole recipe is loaded with frozen hashbrown potatoes, sausage, eggs, peppers and onions, and plenty of cheese.

Slow Cooker Breakfast Casserole with Hashbrowns

There is nothing better than have having a easy breakfast recipe like this for holidays (like Christmas morning), a brunch, for overnight guests, or just busy weekends. It’s even wonderful for meal prepping for the week. Making this and along with my easy coffee cake recipe is the best!

It’s completely customizable by swapping breakfast meats and/or adding more veggies like mushrooms and tomatoes too.

If you are planning to serve it in the morning, prep and cook the veggies and sausage during the day, then place everything in the cooker just before turning it on to cook on low overnight. For even faster prep, use frozen chopped peppers and onions and frozen sausage crumbles. You may have to adjust the cooking time for a little longer if you do.

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Ingredients You'll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

Butter – I like to sauté the vegetables in butter first. Feel free to use olive oil or another neutral cooking oil instead.
Red bell pepper – Green, yellow, or orange bell pepper are great too.
Yellow onion – Use white onion or chopped green onions if you’d like.
Jalapeño pepper – Optional for a little extra spice. Remove the seeds for a milder flavor or leave it out completely.
Breakfast sausage – Cook and crumble it first. I have used maple-flavored sausage or Italian sausage can be used for a different flavor. Feel free to use cooked bacon or ham or a even try it with vegetarian meat crumbles
Frozen shredded hash browns – add them straight from frozen. No need to thaw first.
Eggs
Milk – You can also use half and half of 2% milk.
Spices: Dried parsley, garlic powder, salt and pepper.
Shredded Cheese – I like using sharp cheddar cheese but other cheeses are great too. Monterey Jack, Colby, or a Mexican cheese blend, are Pepper Jack are great swaps.

How to Make Breakfast Casserole in a Slow Cooker

This classic breakfast is quick to prep and enjoy for so many occasions….even breakfast for dinner!

Step 1: Melt the butter in a large skillet over medium-high heat. Add the diced pepper and onions (and jalapeño if using). Sauté for a few minutes until the vegetables get a little soft and then place them to a bowl.

Step 2: Brown the sausage in the same skillet over medium-high heat too. Break it up with a spatula as it cooks, and until no longer pink. Then remove from the heat too.

Step 3: In a large mixing bowl, whisk together the eggs, milk, half of the cheese, parsley, garlic powder, salt, and black pepper until combined.

Step 4: Spray the inside of the slow cooker with non-stick cooking spray (or lightly grease it with oil). You can also use a slow cooker liner if you want even easier cleanup. This is my 7 quart slow cooker I use.

Step 5: Add the hash browns, sautéed vegetables, and cooked sausage to the slow cooke and stir.

Step 6: Pour the egg mixture over the hashbrown mixture and gently stir again.

Step 7: Sprinkle the remaining shredded cheese over the top evenly.

Step 8: Put the lid on and cook on high for 3-4 hours or low for 7-8 hours (or cook overnight) until the eggs are cooked through. You will know they are ready when the center is set and doesn’t look runny.

Serve topped with avocado, salsa and sour cream with a little hot sauce like Chalula. It is so delicious!

Storing and Reheating

Refrigerate: Store cooled leftovers covered or in an airtight container in the refrigerator for up to 3-4 days.

Freezing: Cut the cooled casserole into individual portions wrapped in plastic wrap or parchment paper and freeze in a freezer bag or container. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat individual portions for a 15-20 seconds in the microwave until warmed through. Larger portions can be covered and warmed in the oven.

Love this Crockpot breakfast casserole? Make these other popular slow cooker recipes next:

Easy Crockpot Breakfast Casserole

This crockpot breakfast casserole recipe is an easy breakfast with hashbrowns, sausage, and plenty of cheese.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 413kcal

Author Sherri Hagymas

Ingredients

2 tablespoons butter
1 cup red bell pepper diced
¾ cup yellow onion diced
¼ cup jalapeno pepper diced, optional
1 pound ground breakfast sausage
12 large eggs
1 cup milk
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 cups shredded cheddar cheese divided
8 cups shredded frozen hashbrowns approximately 2 pounds

Instructions

In a large skillet, add the butter and melt over medium high heat. Add the bell peppers and onions (and jalapeños if using) and sauté for about 3-4 minutes to soften slightly. Then transfer them in a bowl.
2 tablespoons butter, 1 cup red bell pepper, ¾ cup yellow onion, ¼ cup jalapeno pepper
Add the sausage to the same skillet and brown it over medium high heat as well until no longer pink, breaking it up with a spatula as you cook. Remove from heat
1 pound ground breakfast sausage
In a large mixing bowl, add the eggs, milk, one cup of the cheese, parsley, garlic, salt, and pepper whisk until combined.
12 large eggs, 1 cup milk, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, 1 cups shredded cheddar cheese
Spray the bottom of the crockpot well with cooking spray or grease with oil.   Add the hashbrowns, sautéed vegetables, and the cooked sausage and stir to combine.
8 cups shredded frozen hashbrowns
Pour the egg mixture over top of the mixture and stir.
Sprinkle the remaining cup of cheese evenly over the top.
1 cups shredded cheddar cheese
Place the lid on the crockpot and set it to LOW for 7 hours or HIGH for 4 hours.

Notes

Store any leftovers covered in the refrigerator for up to 3-4 days.

Use maple flavored sausage or Italian sausage if you’d like. Or swap for another meat like crumbled bacon or diced ham.

Add other veggies like sautéed mushrooms or tomatoes.

Swap the milk for half and half.

Use any favorite cheese. Monterey jack, Colby Jack, a Mexican blend or Pepper Jack.

Nutrition

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Slow Cooker Chicken Tortilla Soup

Sherri Hagymas — Fri, 28 Aug 2026 13:53:31 +0000

This slow cooker chicken tortilla soup is full of flavor and incredibly easy to put together with chicken breasts, black beans, corn, tomatoes, and simple Mexican-inspired spices.

Our Favorite Crock Pot Chicken Tortilla Soup

When crock pot and soup season rolls around, this easy soup is one of the first I make. It’s such a wonderful hearty dinner for busy nights. In addition to adding the tortilla chips, we love ours topped with all the favorite Mexican toppings.

It’s easy to customize too. Add diced bell peppers, pour in a can of red enchilada sauce or add fresh cilantro for extra flavor if you want. You really can’t mess this chicken soup up!

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Ingredients Needed

The complete list of ingredients with amounts are listed in the full recipe card below.

Chicken breasts – Boneless, skinless chicken thighs can also work if you prefer darker meat.
Onion – I just chop yellow onion but white onion can also be used.
Garlic – Freshly minced is best for flavor but use jarred or a teaspoon of garlic powder if that’s all you have.
Black beans – Pinto beans can be used instead if you prefer.
Corn – drain canned corn before adding. Feel free to use frozen corn or fresh corn off the cob too.
Rotel tomatoes – Use mild or original depending on how much heat you like. A regular can of diced or crushed tomatoes works too but the green chiles in the Rotel adds great additional flavor!
Chicken broth – Low-sodium broth is helpful if you want more control over the salt.
Fresh lime juice – for a little extra flavor. You can certainly use bottled too.
Seasonings: Chili powder, cumin, salt and pepper – the simple spices you probably have on hand. You can also add use a tablespoon of taco seasoning if you’d like.
Tortilla strips – for the “tortilla” part to add just before serving. Store-bought strips are perfect but you can use crushed tortilla chips too.

How to Make Our Slow Cooker Chicken Tortilla Soup Recipe

I hope this easy chicken soup becomes a staple in your house too!

Step 1: Add the raw chicken breasts, chopped onion, minced garlic, diced tomatoes, drained corn, and drained and rinsed black beans to the bottom of your slow cooker.

Step 2: Pour the chicken broth over everything.

Step 3: Add the lime juice, chili powder, cumin, salt, and black pepper and stir to combine.

Step 4: Place the lid on the slow cooker and cook on HIGH heat for for 4 hours or on LOW heat for 7-8 hours.

Step 5: After cooking, remove the chicken and shred it with two forks.

Step 6: Then put the shredded chicken back into the cooker and stir everything together again.

Step 7: Serve topped with tortilla strips and any of your favorite toppings like shredded cheese, a dollop of sour cream, diced avocado, chopped cilantro, etc.

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well in an airtight container for up to 2 months.

If you love this chicken tortilla soup, make these other favorite soup recipes next:

Easy Slow Cooker Chicken Tortilla Soup

slow cooker chicken tortilla soup recipe is an easy weeknight dinner made with simple ingredients. Top each bowl with tortilla strips and cheese.

Course Dinner

Cuisine American, Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 353kcal

Author Sherri Hagymas

Ingredients

1 ½ pounds chicken breasts uncooked
15 ounces black beans drained and rinsed, 1 can
15 ounces corn drained, 1 can
10 ounces Rotel tomatoes 1 can
1 cup yellow onion chopped
48 ounces chicken broth
3 cloves garlic minced
2 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice 1 lime
Tortilla strips for topping
Shredded Mexican cheese sour cream, diced avocado, sliced jalapeños, optional toppings

Instructions

Add the raw chicken breasts, chopped onions, garlic, tomatoes, corn, and black beans to the bottom of the slow cooker.
1 ½ pounds chicken breasts, 1 cup yellow onion, 3 cloves garlic, 15 ounces black beans, 15 ounces corn, 10 ounces Rotel tomatoes
Pour the broth over the top, add the lime juice and the chili powder, cumin, salt, and pepper.
48 ounces chicken broth, 2 teaspoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon salt, 2 tablespoons lime juice, ¼ teaspoon black pepper
Place the lid on the slow cooker and cook on HIGH heat for for 4 hours.
After cooking, remove the chicken breasts from the cooker and shred with two forks.
Then add the shredded chicken back into the slow cooker and stir to combine well.
Serve in bowls topped with tortilla strips and any other favorite Mexican toppings like shredded cheese and/or a dollop of sour cream.
Shredded Mexican cheese, Tortilla strips for topping

Notes

Nutritional information does not include tortilla chips or added toppings.

Nutrition

The post Slow Cooker Chicken Tortilla Soup appeared first on To Simply Inspire.

Slow Cooker Chicken Pot Pie

Sherri Hagymas — Fri, 31 Jul 2026 15:28:47 +0000

This slow cooker chicken pot pie is cozy and packed with it’s classic favorite flavors. Chicken, potatoes, carrots, celery, peas and creamy sauce cooks right in the slow cooker and buttery biscuits bake separately for an easy topping.

The Best Crock Pot Chicken Pot Pie with Biscuits on Top

It doesn’t get much more comforting than chicken pot pie on a comfort food scale in my house. We even make creamy Chicken Pot Pie soup when we want it extra fast!

This easy dinner has everything we love about it but with much less prep time. Instead of a pie crust, it’s topped with buttermilk biscuits. (Use puff pastry or crescent rolls as a topping are wonderful too!)

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Ingredients You’ll Need

The complete list of ingredients with amounts are listed in the full recipe card below.

For the Chicken Pot Pie Filling

Butter – Unsalted or salted to sauté the vegetables. You can also use olive oil or another neutral cooking oil like canola oil or avocado oil.
Garlic – Fresh is best but I have used jarred minced plenty of times. You can also use a tablespoon of garlic powder instead.
Aromatics: Onion, Celery and Carrots – use yellow or white onions
Yukon Gold potatoes – I love how Yukon Golds hold their shape. but other potatoes are fine to use as well.
Cooked shredded chicken – I usually boil or bake boneless, skinless chicken breasts or chicken thighs. But feel free to shred a Rotisserie chicken. Raw chicken can also be used if you’d like but the cooking time will be much longer and will need to be cooked for 4-6 hours on HIGH or 7-8 hours on LOW. after cooking, remove the chicken and shred it with two forks.
Milk – I use regular milk but you can use any milk you prefer or swap with heavy cream for a thicker sauce.
Cream of chicken soup – I love Pacific Foods brand. You can even use a can of cream of mushroom or cream of celery in place of one can of two cans of cream of chicken.
Chicken bouillon cubes – For extra flavor. You can also use powdered bouillon or bouillon paste instead. I use these instead of chicken broth so the sauce stays thicker. If you only have chicken or vegetable broth, use that and make a simple cornstarch slurry of 1 tablespoon cornstarch and 1 tablespoon of cold water and add it in the last 30 minutes of cooking to thicken the sauce more.
Spices: Dried thyme, dried sage, Salt and pepper
Frozen peas – I add these near the end of cooking so they don’t get too mushy.

For the Biscuit Topping

Biscuits – Use refrigerated biscuits or homemade biscuits (buttermilk biscuits are my favorite!). But bake these separately so they don't become soft in the slow cooker.

Additions to try

1. Add different veggies like frozen green beans and/ or corn or a bag of frozen mixed veggies.

2.Add a teaspoon of poultry seasoning for even more comfort food flavor!

3. Stir in a 2-3 ounces of cream cheese at the end.

Make-Ahead Tips

You can prep all of your ingredient earlier in the day or even the night before you want to make this.

Cook and shred the chicken in advance, then refrigerate it until you're ready to make the recipe.
Dice the veggies ahead of time. Keep the potatoes covered with cold water in the refrigerator so they don’t brown and then drain the water off before adding them to the slow cooker.
Whisk together the soup mixture ahead of time and refrigerate in an airtight container n the refrigerator.

How to Make Chicken Pot Pie in a Slow Cooker

Step 1: Melt the butter in a large skillet over medium-high heat.

Step 2: Add the diced onion and minced garlic to the skillet an Sauté for a minute or two, stirring frequently.

Step 3: Add the sliced carrots and celery to the skillet. Continue cooking for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

Step 4: Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola and add the sautéed vegetables, the potatoes, and cooked chicken.

Step 5: In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine and Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together.

Step 6: Place the chicken bouillon cubes on top.

Step 7: Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.

Step 8: During the last 30 minutes of cooking, stir in the peas and place the lid back on.

Step 9: Preheat the oven to 375° F. Place the biscuits evenly on a baking sheet and bake for approximately 13 minutes until the tops are golden brown.

Step 10: Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie and then serve!

Storage and Reheating Leftoves

Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. I like to store the biscuits in a separate container or plastic baggie so they don't absorb the moisture from the filling.

Freeze: After cooling completely, freeze the filling without the biscuits in a freezer-safe container. Thaw overnight in the refrigerator, reheat either in the microwave or on the stove top in a pot, and bake fresh biscuits to top it with.

Reheat individual portions in the microwave, stirring between 20-30 second intervals, or warm gently in a saucepan over medium-low heat. Reheat biscuits in the oven or air fryer at 300° F until heated through.

If you love this Slow Cooker Chicken Pot Pie recipe, make these other easy slow cooker recipes next:

Easy Slow Cooker Chicken Pot Pie

This slow cooker chicken pot pie recipe has all the comfort of the classic with less prep. Biscuits bake separately and go on top.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 396kcal

Author Sherri Hagymas

Ingredients

3 tablespoons butter
1 cup onion diced
2 cloves garlic minced
1 cup celery sliced
1 cup carrots sliced
2 cups Yukon gold potatoes diced
4 cups chicken cooked, shredded
21 ounces cream of chicken soup (2) 10.5-ounce cans
2 cups milk
½ teaspoon dried thyme leaves
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon pepper
2 cubes chicken bouillon
1 cup frozen peas
8 Pillsbury buttermilk biscuits one can

Instructions

In a skillet, add the butter and melt over medium high heat. Add the diced onions and garlic and sauté for about minute or two.
3 tablespoons butter, 1 cup onion, 2 cloves garlic
Add the sliced carrots and celery to the skillet and sauté for an additional 3-4 minutes.
1 cup celery, 1 cup carrots
Spray the bottom of the slow cooker with cooking spray or grease with a neutral oil like canola.
Add the sautéed vegetables, the potatoes, and cooked chicken.
2 cups Yukon gold potatoes, 4 cups chicken
In a large mixing bowl, add the cream of chicken soup, milk, sage, thyme, salt, and pepper and stir to combine.
2 cups milk, 21 ounces cream of chicken soup, ½ teaspoon dried thyme leaves, ½ teaspoon dried sage, ½ teaspoon salt, ¼ teaspoon pepper
Pour the soup mixture over top of the veggies and chicken in the slow cooker and stir everything together. Place the chicken bouillon cubes on top.
2 cubes chicken bouillon
Cover the slow cooker with the lid and cook on HIGH heat for 3 ½ hours.
During the last 30 minutes of cooking, stir in the peas and place the lid back on.
1 cup frozen peas
Preheat the oven to 375° F
Place the biscuits evenly on a baking sheet and bake for approximately 13 minutes until the tops are golden brown.
8 Pillsbury buttermilk biscuits
Remove the lid from the crockpot and stir again and place the cooked biscuits on top of the pot pie.

Notes

Use a rotisserie chicken, or boil or bake chicken for 20 minutes at 375° F
I like to use a quality brand like Pacific Foods
Use yellow or white onions.
Swap Yukon gold potatoes for another type of potatoes
I used 2% milk but use any milk you'd like. Or swap for heavy cream for thicker sauce.

Nutrition

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