Ingredients
- Vegetables (from image):
- 1 yellow onion, chopped
- 1 ½ cups carrots, chopped
- 1 ½ cups celery, chopped
- The Base:
- 1 lb boneless, skinless chicken breasts or thighs.
- 2 cups chicken broth.
- 1 can (10.5 oz) condensed cream of chicken soup.
- 1 cup frozen peas (added at the end).
- Seasonings:
- 1 tsp dried thyme.
- Salt and black pepper to taste.
- Fresh parsley for garnish.
- The Topping:
- 1 tube of refrigerated “flaky” biscuits (baked separately according to package instructions).
Instructions
- Combine: Place the chopped onion, carrots, and celery into the slow cooker. Add the raw chicken breasts on top.
- Season & Pour: Sprinkle with salt, pepper, and thyme. Pour the chicken broth and the cream of chicken soup over everything.
- Slow Cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours until the chicken is tender and the vegetables are soft.
- Shred: Remove the chicken, shred it with two forks, and stir it back into the pot.
- Final Touch: Stir in the frozen peas and let them sit in the hot mixture for about 5–10 minutes until heated through.
- Serve: Bake the biscuits in the oven until golden brown. Ladle the chicken mixture into bowls and place a warm biscuit on top of each serving.
Quick Tip: If you find the sauce too thin, you can whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker 30 minutes before serving to thicken it up!
