Description
A comforting one-pot meal featuring tender chicken, hearty vegetables, and creamy goodness topped with warm, flaky biscuits.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes, diced
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits
Instructions
- Start by placing the chicken breasts in the slow cooker.
- Pour the chicken broth over the chicken.
- Season the mixture with salt, pepper, thyme, rosemary, and onion powder.
- Add the cream of chicken soup, diced potatoes, minced garlic, and the frozen mixed vegetables, layering them on top.
- Cover the slow cooker and set it on low for 360-480 minutes or high for 180-240 minutes, until the chicken is fully cooked and tender.
- Once cooked, shred the chicken using two forks and return it to the pot.
- Stir in the sour cream, mixing until well combined.
- Prepare the Grands biscuits according to the package instructions while the filling finishes cooking.
- Serve the hearty chicken filling topped with freshly baked biscuits. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg