Description
A comforting and hearty dish made with tender chicken, creamy soups, and fluffy biscuits, perfect for busy days.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon thyme
- Pepper, to taste
- 1 bay leaf
- 1 (10 oz.) can cream of celery soup
- 1 (10 oz.) can cream of chicken soup
- 1 teaspoon poultry seasoning
- 2 cups water or low-sodium chicken broth
- 2 cups frozen peas and carrots, thawed
- 1 (16 oz.) can refrigerated homestyle buttermilk biscuits, about 8 biscuits
- Chives or parsley, to garnish (optional)
Instructions
- Whisk together the cream of celery soup, cream of chicken soup, and poultry seasoning with some water or chicken broth.
- Place the chicken breasts at the bottom of the slow cooker.
- Layer the diced onion, minced garlic, butter, thyme, pepper, and bay leaf over the chicken.
- Pour the soup mixture over the ingredients in the slow cooker.
- Cover and set the slow cooker to LOW for 4 to 6 hours, until chicken is fork-tender.
- Remove the bay leaf, shred the chicken, and return it to the slow cooker.
- Add the thawed peas and carrots; drop in quartered biscuit pieces, pushing them halfway into the gravy.
- Cook on HIGH for 1.5 to 2 hours, until the biscuits are golden brown.
- Garnish with chives or parsley, if desired, and serve hot.
Notes
Thaw the peas and carrots beforehand for better mixing. For a lighter dish, swap out the cream soup with homemade white sauce.
