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
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 (16.3 oz) can homestyle biscuits
Instructions
- Spray the crockpot liner with non-stick spray. Place chicken at the bottom and season with garlic powder, onion powder, and black pepper.
- Pour the cream of chicken soup and cream of celery soup over the chicken.
- Spread frozen mixed vegetables evenly on top and sprinkle remaining seasonings.
- Cover and cook on low for 6 to 8 hours or high for 4 to 6 hours until chicken shreds easily.
- About 15 minutes before serving, bake biscuits per package directions.
- Shred the chicken in the crockpot before serving, mixing it with the gravy and vegetables.
- Serve warm with biscuits on top or alongside.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg