Description
A warm, comforting meal with tender chicken, creamy soups, and hearty vegetables, perfect for a cozy dinner.
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, fresh thyme or rosemary
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Sprinkle the chicken with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and celery soup, then the frozen vegetables. Stir gently to combine.
- Cover the Crock Pot and cook on LOW for 6-8 hours or on HIGH for 4-6 hours.
- Near the end of cooking time, bake the biscuits according to the package directions.
- Once cooked, shred the chicken directly in the pot and stir everything together.
- Scoop the mixture into bowls and serve with a warm biscuit on top or split open.
Notes
Let leftovers cool before transferring to an airtight container. Store in the refrigerator for up to 3-4 days or freeze without biscuits for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American