Comfort Food (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts (about 2 ½ pounds).
02 -
1 teaspoon garlic powder.
03 -
1 teaspoon dried oregano.
04 -
½ teaspoon cracked black pepper.
05 -
1 medium yellow onion, diced.
06 -
3 cups frozen mixed vegetables.
07 -
1 (10.5 ounce) can of condensed cream of chicken soup.
08 -
1 (10.5 ounce) can of condensed cream of celery soup.
09 -
1 cup chicken broth.
10 -
1 (16.3 ounce) can of Grands or jumbo biscuits (8 count).
# Instructions:
01 -
Place the chicken breasts in the bottom of a 5-quart or larger slow cooker.
02 -
Sprinkle the garlic powder, oregano, and pepper evenly over the chicken.
03 -
Add the diced onion in an even layer, then top with the frozen mixed vegetables.
04 -
In a medium mixing bowl, whisk together the cream of chicken soup, cream of celery soup, and chicken broth until well combined.
05 -
Pour the soup mixture over the ingredients in the slow cooker.
06 -
Cover and cook on high for 4-5 hours or on low for 6-8 hours, or until the chicken reaches an internal temperature of 165°F.
07 -
Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker, stir to combine, and switch the temperature to warm.
08 -
While the slow cooker is on warm, bake the biscuits according to the package directions.
09 -
Serve the chicken pot pie warm, topped with freshly baked biscuits.
# Notes:
01 -
This easy slow cooker chicken pot pie offers a comforting, hearty meal with minimal effort.
02 -
Perfectly cooked chicken, mixed vegetables, and creamy sauce are paired with warm, fluffy biscuits.
03 -
Ideal for a cozy family meal, it’s simple and filling, with classic flavors.