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 for garnish
Instructions
- Place the chicken in the bottom of the Crock Pot.
- Pour in the cream of chicken and cream of celery soups.
- Add the frozen mixed vegetables, garlic powder, onion powder, and black pepper.
- Stir gently to combine all ingredients, making sure the chicken is well coated.
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
- About 30 minutes before serving, pop open the can of biscuits and cut each biscuit into quarters.
- Lay the biscuit pieces on top of the chicken mixture in the Crock Pot.
- Cover and continue cooking until the biscuits are fluffy and cooked through, about 30 minutes more.
Notes
Use chicken thighs for extra moisture and flavor. Opt for low-sodium soups if you’re watching your salt intake.
- Prep Time: 10 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free Option, Dairy-Free Option