Description
A single-dish meal combining shredded chicken, hearty vegetables, and rich soup in a pot, baked with biscuits for a warm, satisfying result. Perfect for busy cooks who want flavorful, no-fuss comfort food without fuss.
Ingredients
Boneless skinless chicken breasts 1½ lbs (6-7 pieces)
Low sodium chicken broth 1¼ cups
Salt 1 tsp
Black pepper ½ tsp
Cream of chicken soup (canned) 2 (10.5 oz) cans
Yukon gold potatoes 3 medium (diced)
Garlic 3 tsp minced
Frozen mixed vegetables 12 oz bag
Sour cream ½ cup
Grands biscuits 8 count
Instructions
Place chicken in a 6-quart slow cooker
Pour 1¼ cups chicken broth over chicken
Season chicken with 1 tsp salt, ½ tsp pepper, ½ tsp thyme, ½ tsp rosemary, and 1 tsp onion powder
Pour 2 (10.5 oz) cans of cream of chicken soup over the chicken
Add diced Yukon gold potatoes and 3 tsp garlic
Mix in 12 oz frozen mixed vegetables
Cover and cook on low for 6-8 hours or high for 3-4 hours
Remove chicken with tongs and shred using two forks
Return shredded chicken to the slow cooker
Add ½ cup sour cream and stir until fully combined
Discard fat from mixture if desired
Prepare 8-count Grands biscuits per packaging instructions
Place 1 biscuit on top of each serving
Garnish with additional chopped rosemary if desired
Serve immediately while piping hot
Notes
Substitute chicken thighs for breasts if desired
Boost flavor by blending vegetable broth into chicken broth
Use culture-free sour cream for non-dairy option
Use 8-strand twine instead of biscuits for a crustless option
- Prep Time: 15
- Cook Time: 360
- Category: trends
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving with biscuit
- Calories: 430
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg