Slow Cooker Chicken Pot Pie | Red Leaf Lettuce & Buttermilk Dressing

Prep time: 10 minutes Cook time: 7-8 hours on low

per serving: 528 calories; 32 grams protein; 17 grams total fat; 5 grams fiber; 4 grams saturated fat; 62 grams carbohydrates; 98 mgs cholesterol; 1600 mgs sodium; 10 WW points plus // nutrition is based on a 6 oz boneless chicken thigh

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Slow Cooker Chicken Pot Pie


1.25 pounds boneless, skinless chicken thighs

1/2 white onion chopped

1 bay leaf

coarse salt and freshly ground pepper, to taste

1 18-ounce jar chicken gravy

2 stalks celery sliced

1 12-oz package refrigerated biscuits

3 cups frozen mixed vegetables


Place the chicken in a slow cooker and top with the onion, bay leaf, salt and pepper and gravy. Place the celery on the gravy. Cover and cook on low for 7-8 hours, or until chicken is cooked through.
Thirty minutes before serving, bake the biscuits according to package directions.
Gently stir the frozen vegetables into the chicken mixture and increase the heat setting to high. Cover and cook for 15 minutes. Remove the bay leaf.
For each serving, split the biscuit and place in a soup bowl. Spoon 1/2 cup of the chicken mixture on top of the biscuit, top with the other biscuit and serve.

Red Leaf Lettuce with Buttermilk Dressing


1/2 head red leaf lettuce torn

2 pears cored and cubed

1/4 cup prepared buttermilk dressing

1/2 red onion thinly sliced

coarse salt and freshly ground pepper, to taste


In a large salad bowl, combine lettuce and pears. Season with salt and pepper. Toss with enough dressing to coat and serve garnished with onion.