If you love comfort food but are short of time, this simple Gluten Free Slow Cooker Chicken Pot Pie is a great recipe. The chicken and vegetables slow cook all day while you work. Come home to a ready-made meal!
You will love the flavors in this creamy gluten free slow cooker chicken pot pie recipe. This is a traditional-style chicken pot pie, but it slowly cooks all day, so the chicken is tender and decadent! Top it with my homemade flaky Gluten Free Biscuits, which can be prepped and baked ahead.
Even your picky eaters will love this recipe. I used traditional chicken pot pie vegetables like carrots, peas, onions, potatoes, and celery, but feel free to add or swap any vegetables you like.
I have lots of great gluten free slow cooker recipes to try!
Why This Recipe Works:
- This recipe takes no prep. Dump the ingredients into the slow cooker and cover it. Then all you must do is turn it on.
- The flavors are rich and well-loved, even by your pickiest eaters!
- Pack in a Thermos and bring it for lunch or school.
- Clean-up is easy because it is all made in the slow cooker! You can even use these slow cooker liners if you like.
Tips For Success:
- Use boneless chicken.
- Use potato, tapioca, or cornstarch to thicken.
- You can freeze the extras easily in Souper Cubes. I love these because you can freeze food in single-serving portions!
- Chicken Breasts - I recommend using boneless chicken breasts to shred the meat easily. Boneless chicken thighs will also work.
- Chicken Broth - I used low-sodium, but either is fine.
- Vegetables - Onions, carrots, peas (fresh or frozen), celery, and potatoes. I had some parsnips, so I also added a couple of those. Also, feel free to swap out any for what you already have in your refrigerator.
This is the slow cooker I own. I bought it a couple of years ago, and it is still going strong! This Crock Pot can hold a whole 3-pound chicken and does a great job cooking!
- Holds a lot of food
- Easy cleanup
- Cooks evenly
- It doesn't have an auto-switch from high to low temp
Recipe Step-By-Step Directions:
Step 1: Add the vegetables to the slow cooker. My Crock Pot is oval-shaped; you can also make it a round-shaped slow cooker.
Step 2: Add the seasonings, garlic, chicken, and chicken broth.
Step 3: Make the biscuits. For this recipe, I use my popular Gluten Free Biscuits recipe. You can make the biscuits and freeze them if you need to at a different time.
Step 4: Place the cover on the slow cooker and turn the power to high. Cook for 5 hours. This is also an option if you have a slow cooker where the setting automatically switches to low after a few hours.
Step 5: Use tongs to remove the chicken breasts from the Crock Pot and place them onto a cutting board.
Step 6: Use two forks or meat shredders to tear apart the chicken breasts. Add it back to the chicken pot pie.
Step 7: Add some broth to a small bowl. Add the potato starch and mix it into a paste. I use this to thicken my sauces so there are no lumps. You would get lots of lumps if you added potato starch to the chicken pot pie!
Step 8: Pour the paste into the chicken mixture and mix well. It should thicken up quickly.
Yes, cooking raw chicken in a slow cooker is completely okay.
No, you can not use frozen chicken in the slow cooker. The slow cooker would take too long to thaw the chicken for it to cook.
I always store the chicken pot pie in an airtight container in the refrigerator. I typically put the biscuits on to serve the meal, but I recommend storing the biscuits separately so they don't get soggy.
This chicken pot pie should keep fresh for up to 4 days max.
More Gluten Free Slow Cooker Recipes:
- Slow Cooker BBQ Chicken Quarters
- Easy Slow Cooker Curry Chicken Legs
- 5-Ingredient Slow Cooker Pot Roast
- Slow Cooker Gluten-Free Mushroom Soup
Gluten Free Slow Cooker Chicken Pot Pie
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- 1 pound chicken breasts raw
- 32 ounces chicken broth regular or low-sodium
- 1 cup carrots
- ¾ cup parsnips optional
- 1 large onion
- 1 cup potatoes
- 1 cup peas fresh or frozen
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons potato starch
- 6 gluten free biscuits
- On a large cutting board, chop the onion, carrots, potatoes, and parsnips.
- Add the vegetables to the slow cooker.
- Add the raw chicken on top of the vegetables. Sprinkle the seasonings over the chicken and vegetables.
- Pour the broth over the chicken and vegetables.
- Cover the slow cooker and set the cook temperature on high.
- Use my gluten free biscuit recipe to make biscuits or use a mix to make biscuits. (I tested my biscuit recipe with 9 different gluten free flour blends so you know which work well.) See the NOTES below for the biscuit recipe.
- Cook the chicken for 5-8 hours. Cook for 5 hours on high, or if you have a setting that switches to low automatically after a few hours, cook for 7-8 hours.
- Use tongs to remove the chicken breasts and place them onto a large cutting board. Use forks or meat shredders to shred the meat. Add the meat back to the slow cooker.
- In a small bowl, add a ladle full of the hot liquid from the slow cooker. Add the potato starch and mix into a paste. Add this back to the slow cooker and stir. The mixture should thicken.
- Serve hot with a biscuit.
- Try to use boneless chicken because it is easier to shred.
- Feel free to substitute or add any vegetables you have on hand.
- If you use fresh thyme, you will need to use more, up to 3 teaspoons.
- Store the leftovers in an airtight container for up to 4 days in the refrigerator.
- This is my popular Gluten Free Biscuits Recipe.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.