Description
A comforting and easy-to-make dish combining tender chicken, creamy soups, and mixed vegetables, perfect for busy weeknights.
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 with garlic powder, onion powder, and black pepper.
- Add the cream of chicken and celery soups, then the frozen veggies. Stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake the biscuits according to package directions near the end of the cooking time.
- Shred the chicken directly in the pot and stir everything together until well mixed.
- Scoop into bowls and serve with a warm biscuit on top or split open.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 to 4 days. Reheat in the microwave or on the stove until heated through.