Ingredients
Scale
- 2 pounds chicken thighs, boneless skinless
- 1 can cream of chicken soup
- 1 can milk, use cream of chicken can to measure
- 1 bag frozen vegetables, 12 oz.
- 2 tubes biscuits, used refrigerated, could defrost Rhodes frozen. Cut into fourths for the top
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Season if desired with salt, poultry seasoning, onion powder, and garlic powder.
- In a small bowl, whisk together the cream of chicken soup and milk, then pour it over the chicken.
- Cover and cook on low for 3 hours. Shred the chicken in the pot using two forks, then add the frozen vegetables on top.
- Cut each biscuit into fourths and place over the chicken mixture, ensuring they cover the top.
- Cover and cook on high for an additional 2 hours to properly cook the biscuits and soften the vegetables. Serve in bowls.
Notes
You can add more veggies for extra nutrition or switch them based on your preferences.
For a crispy biscuit topping, ensure they are placed closely together on top of the mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.