Ingredients
Scale
- 1 ½ lbs Boneless, skinless chicken breasts
- ½ cup low sodium chicken broth
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- 1 tsp onion powder
- 2 (10.5 oz) cans cream of chicken soup
- 3 medium Yukon gold potatoes (diced)
- 3 tsp garlic
- 1 (12 oz) bag frozen mixed vegetables
- ½ cup sour cream
- 1 (16 oz) can Grands biscuits (8 count Pillsbury Grands)
Instructions
- Place chicken in a 6-quart slow cooker and pour chicken broth over the top.
- Season chicken with salt, pepper, thyme, rosemary, and onion powder.
- Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Add back into the slow cooker with sour cream. Mix until well combined.
- Bake your biscuits per the instruction on the packaging.
- Serve with biscuit on top and enjoy!
Notes
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 810mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg