Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 2 cans cream of chicken soup
- 1 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 can homestyle biscuits
Instructions
- Spray the crockpot with non-stick spray and layer the chicken at the bottom.
- Season the chicken 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 on top and sprinkle with remaining spices.
- Cover and cook on low for 6-8 hours or high for 4-6 hours until chicken is shredded easily.
- About 15 minutes before serving, bake biscuits according to package instructions.
- Shred the cooked chicken in the crockpot and stir to combine with gravy before serving.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg