Description
A comforting, one-pot meal that brings together tender chicken, creamy sauces, and mixed vegetables in a flavorful slow-cooked dish.
Ingredients
- 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 cheese, fresh thyme or rosemary for garnish
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle garlic powder, onion powder, and black pepper over the chicken.
- Add both cans of cream of chicken soup and cream of celery soup, then toss in the frozen mixed vegetables. Stir everything gently to combine.
- Close the lid and set your Crock Pot to LOW for 6–8 hours or HIGH for 4–6 hours.
- Towards the end of the cooking time, bake the biscuits according to package directions.
- Once cooked, shred the chicken directly in the pot and stir everything together.
- Scoop the mixture into bowls and serve warm with a biscuit on top or split open.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days. Can freeze portions for up to three months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American