Ingredients
- 4 boneless, skinless chicken breasts
- 2 cans of cream of chicken soup
- 1 cup of chicken broth
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup of frozen mixed vegetables (carrots, peas, corn)
- 1 package of refrigerated biscuit dough
- Fresh parsley (for garnish, optional)
Equipment Needed
- Crockpot (slow cooker)
- Mixing bowl
- Measuring cups and spoons
- Fork or tongs (for shredding chicken)
- Ladle or spoon for serving
Step-by-Step Instructions
To start, I like to place the chicken breasts at the bottom of the Crockpot, as this ensures they get all those amazing flavors absorbed during cooking. Then, I mix the cream of chicken soup and chicken broth in a separate bowl, adding in the garlic powder, onion powder, salt, and pepper. Pour this luscious mixture right over the chicken. It’s like a creamy blanket! I sprinkle the frozen mixed vegetables on top, making sure they’re evenly distributed. Just that simple start fills my kitchen with a wonderful aroma.
After that, I cover the Crockpot and set it to low for about 6-7 hours. This slow cooking really helps the chicken become tender and allows the flavors to meld beautifully. When the time is up, I remove the chicken and shred it using my trusty forks. It’s so tender it falls apart easily! I stir the shreds back into the creamy mixture. At this point, my kitchen smells heavenly! (See the next page below to continue steps…)