Description
A cozy, comforting dinner made easy in the slow cooker, perfect for busy families. Creamy chicken and mixed veggies topped with fluffy biscuits.
Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits
- Optional: shredded cheddar, fresh thyme or rosemary
Instructions
- Place your chicken at the bottom of the Crock Pot.
- Sprinkle the garlic powder, onion powder, and black pepper over the chicken.
- Add the cream of chicken and celery soup, then toss in the frozen mixed veggies and stir gently.
- Cover and set to cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Near the end of the cooking time, bake the biscuits according to package directions.
- Once the chicken is done, shred it inside the pot and stir well.
- Serve warm in bowls, topping with a fluffy biscuit.
Notes
Leftovers can be stored in airtight containers in the fridge for up to 3 days. Reheat with care to avoid soggy biscuits.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pot pie, slow cooker, family dinner, comforting meal, easy recipe