Description
A comforting and hearty dish made with tender chicken, vegetables, and topped with flaky biscuits.
Ingredients
Scale
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon garlic butter seasoning
- 2 tablespoons Hidden Valley Ranch Dressing Mix (about 1 packet)
- 1/2 teaspoon salt (or to taste)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 medium potatoes (diced into 1/2″ dices)
- 1 cup sliced carrot
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 (10 ounce) can cream of chicken soup
- salt and pepper (to taste)
- 1 can refrigerated biscuits
Instructions
- Cut chicken down into smaller, evenly-sized pieces.
- Spray the Crock Pot with cooking spray and place chicken along the bottom.
- Sprinkle garlic butter seasoning, ranch dressing mix, and salt evenly over the chicken.
- Add onion, celery, potatoes, carrot, corn, peas, cream, broth, cream of chicken soup, and salt and pepper to the Crock Pot over the chicken.
- Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is cooked through.
- Remove large chicken pieces from Crock Pot, shred, and return to Crock Pot. Stir until well combined and switch heat to “warm”.
- Bake biscuits according to package directions.
- Serve in individual bowls and place a prepared biscuit over the top.
Notes
- For best results, adjust salt to taste.
- Feel free to add other vegetables based on preference.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg