Slow Cooker Chicken Shepherd Pie

Slow Cooker Shepherd Pie

Nov 1 2017


5 h

Serves 6

This dish can have so many variations, it is endless! This time I used my slow cooker to prepare the meat and veggies, steamed the potatoes speparately and just had to assemble it all last minute!


  • 6 chicken thighs, skinless and boneless
  • 2 carrots, chopped
  • 3 cups of cauliflower, cut into small florets
  • 2 cups of frozen peas
  • 2-3 tbsp of tomato paste
  • 1-2 cups of chicken stock
  • 2 lbs of potatoes (I used both regular and sweet potatoes for mine)
  • Salt, pepper and a pinch of chili powder


Place the chicken, all the veggies, the tomato paste, chicken stock, 1 tsp of salt, 1 tsp of pepper and 1/2 tsp of chili powder in the crockpot. Set it on low for 4 hours and start!

Meanwhile steam the potatoes until soft. When they are cooked, mash with either a couple of tbsp of olive oil or butter and 1/2 cup of milk (nut milk works as well).

When the chicken is cooked, shred it with 2 forks and place in a  large baking dish. Add the layer of cooked veggies and some cooking liquid (so the chicken does not dry out) but not all of it. Spread the potato puree on top and either eat right away or store and when it is dinner time, reheat at 350 for 20-25 minutes.

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