Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts or thighs You can use either breast or thigh meat.
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of celery soup Can be substituted with cream of mushroom soup.
- 2 cups frozen mixed vegetables
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 can refrigerated buttermilk biscuits Bake according to package directions.
Optional Toppings
- shredded cheddar For added flavor.
- fresh thyme or rosemary Can be used for garnish.
Method
Preparation
- Place chicken in the bottom of the Crock Pot.
- Sprinkle with garlic powder, onion powder, and black pepper.
- Add cream of chicken and celery soup, then frozen veggies. Stir gently.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Bake biscuits according to package directions near the end.
- Shred chicken directly in the pot and stir everything together.
- Scoop into bowls and serve with warm biscuit on top or split open.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 4gSugar: 2g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 2 months. For extra flavor, consider adding diced onions or celery. Adjust seasonings to taste.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!