Slow Cooker Chicken Pot Pie {glutenfree, dairyfree}
  • 4 Boneless and Skinless Chicken Thighs
  • 3 ribs Celery (roughly ¾ cup chopped)
  • ½ large White Onion (roughly 1.5 cups chopped)
  • 2 cups chopped Butternut Squash (half of medium squash)
  • 2.5 cups Chicken Broth
  • 1 can Full Fat Unsweetend Coconut Milk (can alternate with Half-Half or Whole Milk if non-paleo or primal)
  • ½ tsp Salt
  • ¼ tsp white pepper (black is fine if you have it)
  • ½ tsp dried Thyme
  • ¼ tsp ground Oregano
  • 1 cup Frozen Green Beans (add 30 min prior to serving)
Optional (if non paleo)
  • 1 cup frozen corn
  • 1 cup frozen green peas
  1. Into your 6-quart slow-cooker, place the chicken thighs, chopped celery, onion, butternut squash, and corn (if using it).
  2. Add the broth and unsweetened coconut milk (or dairy). Stir in the the salt, white pepper, dried thyme, and oregano.
  3. Turn the slow-cooker to high and allow to cook 3-4 hours, or until the chicken is cooked through and the butternut squash is tender. Using two forks, shred the chicken into bite sized pieces.
  4. Add the frozen green beans and frozen green peas, and allow to cook for 30 minutes more.
  5. Before serving, and if the coconut milk has separated, briefly whisk the creamy broth to incorporate. Taste and adjust seasonings if necessary. Serve and enjoy!
Recipe by Following In My Shoes at