Ingredients
Scale
- 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.
- Season the chicken with garlic powder, onion powder, and black pepper.
- Pour both cream of chicken and cream of celery soups over the chicken.
- Add the frozen mixed vegetables and stir gently to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours.
- Near the end of the cooking time, bake the buttermilk biscuits according to the package directions.
- Shred the chicken in the pot with two forks.
- Serve the mixture in bowls topped with biscuits and optional toppings like cheese or herbs.
Notes
For added flavor, customize with your favorite herbs or spices. Leftovers can improve in flavor and be stored for up to 3-4 days in the fridge or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuits)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chicken pot pie, crock pot recipes, comfort food, slow cooker meals, easy dinner
