Description
A comforting slow cooker chicken dish topped with fluffy buttermilk biscuits.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 10 ounce can cream of chicken soup
- 1 10 ounce can of cream of celery soup
- 4 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups frozen peas and carrots
- ½ cup onions (diced)
- 3 sprigs fresh thyme
- 1–7 ounce can buttermilk biscuits
Instructions
- In a large bowl mix together the canned soups, chicken broth, poultry seasoning, garlic powder, salt and pepper until combined.
- Place the chicken breasts into the slow cooker, pour the sauce mixture on top.
- Add in the frozen peas and carrots, onions and fresh thyme. Cook on low for 6 hours.
- After cooking for 6 hours shred the chicken (you can remove it and shred it on a plate and put it back into the slow cooker).
- Cut the biscuits into quarters and place them in a single layer on top. Cover with the lid and turn the slow cooker on high and cook another hour or until the biscuits are cooked through.
- Serve and enjoy!
Notes
- This dish is perfect for a comforting dinner.
- You can adjust the seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate