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Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 (10.5 oz) cans cream of chicken soup
- 1 (10.5 oz) can cream of celery soup
- 12 oz frozen mixed vegetables
- 2 teaspoons garlic powder, divided
- 2 teaspoons onion powder, divided
- 2 teaspoons black pepper, divided
- 1 (16.3 oz) can homestyle biscuits or homemade drop biscuits
Instructions
- Spray crockpot liner with non-stick spray.
- Place chicken in crockpot and season with garlic powder, onion powder, and black pepper.
- Pour cream soups over chicken.
- Add frozen mixed vegetables on top of the soups.
- Sprinkle remaining spices over the vegetables.
- Cover and slow cook on low for 6 to 8 hours or high for 4 to 6 hours.
- Shred chicken in the pot 15 to 20 minutes before serving.
- Bake biscuits according to package or make from scratch.
- Serve warm with biscuits.
Notes
Store leftovers in an airtight container for up to 3 days.
Reheat in the microwave or on the stove, adding a splash of milk if needed.
Use fresh herbs like thyme or rosemary for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 900
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 100