Description
This comforting slow cooker creamy chicken and biscuits recipe combines tender chicken, hearty vegetables, and fluffy biscuits for a cozy meal.
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 dish is perfect for a comforting family meal.
- Experiment with different vegetables based on your preference.
- You can use leftover chicken for this recipe as well.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg