Description
A comforting dish of tender chicken and vegetables in a creamy sauce, served with warm biscuits.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup sliced carrots
- 1 cup diced potatoes
- 1 can (10 oz) cream of chicken soup
- 1 ½ cups low-sodium chicken broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- 1 can refrigerated biscuit dough (8 biscuits)
Instructions
- Add Everything to the Slow Cooker: In the morning, toss the chicken breasts, frozen peas, corn, carrots, diced potatoes, cream of chicken soup, chicken broth, onion powder, garlic powder, thyme, salt, pepper, and butter into your slow cooker. Give everything a good stir to combine.
- Slow Cook to Perfection: Cover and cook on low for 6–8 hours or high for 3–4 hours. The chicken will be tender and the vegetables soft but not mushy.
- Shred the Chicken: Once everything is cooked, remove the chicken breasts, shred them using two forks, then return the meat to the slow cooker. Stir well to combine all the flavors.
- Prepare the Biscuits: About 30 minutes before serving, bake the biscuits according to the package instructions. You want them golden brown and fluffy on the inside.
- Serve and Enjoy: Ladle the creamy chicken filling into bowls and top each one with a warm biscuit—or two. It’s like a hug in a bowl.
Notes
- This recipe is perfect for busy days as it can be prepared in the morning and left to cook.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg