Description
A comforting and hearty meal made with tender slow-cooked chicken, vegetables, and fluffy biscuits cooked on top.
Ingredients
Units
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup frozen peas
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 1 can refrigerated biscuit dough (8 biscuits)
- 2 tbsp chopped fresh parsley (optional for garnish)
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- Add carrots, celery, peas, onion, and garlic on top of the chicken.
- Pour cream of chicken soup and chicken broth over the mixture.
- Season with thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken with two forks inside the slow cooker.
- Place the biscuit dough pieces on top of the mixture in a single layer.
- Cover and continue to cook on high for 30-45 minutes, or until biscuits are cooked through.
- Garnish with chopped parsley if desired and serve warm.
Notes
- For crispier biscuits, bake them separately in the oven and serve on top.
- You can substitute cream of mushroom or cream of celery soup for variation.
- Frozen mixed vegetables can be used instead of fresh ones for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg