Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie (recipe adapted from Mimi's Fit Foods)

Filling:
2 small red potatoes, cubed
2 cups frozen mixed veggies (my favorite mix is corn and carrots)
1 cup chopped onions (1 medium onion)
1/2 teaspoon chicken seasoning
(such as McCormick’s Grill Mates, Johnny’s Garlic, or Santa Maria)
1/4 teaspoon cracked black pepper
1 (10-oz) can Cream of Chicken Soup (98% fat free)
12 ounces raw chicken breast (about 2 large breasts)

Crumble Biscuit Topping:
2 tablespoon sugar
1/4 teaspoon salt
2 1/2 teaspoon baking powder
1 1/3 cup whole wheat flour
1/2 cup milk (I use 1%)
1/3 cup canola oil

In a large bowl, thoroughly combine all ingredients for filling except chicken.  Place raw chicken breasts in bottom of slow cooker.  Add the filling mixture on top.  Cook on low for 4-6 hours, until chicken is cooked.  Remove chicken breasts and shred the cooked chicken.  Add chicken back into the filling mixture and keep on low while you finish the crumble topping.

Towards the end of cooking time, preheat oven to 450 degrees and make biscuit topping.   Combine sugar, salt, baking powder, and wheat flour in a small mixing bowl.  Stir with a fork to combine.  Add milk and oil and gently stir with a fork until combined.  Drop pieces of dough (crumble the dough into irregularly shaped pieces that are roughly the same size) on a greased baking sheet. Bake for 8 minutes (crumbles will barely be getting brown).  Remove from oven.  Gently pour the crumbles into the slow cooker on top of the mixture.  Place the lid back on and cook on low for another 10 minutes. 

Serves 5.