Crock Pot Chicken Pot (Print Version)

# Ingredients:

→ Main Components

01 - 900-1350 grams boneless, skinless chicken breasts or thighs
02 - 1 can (approx. 305 grams) condensed cream of chicken soup
03 - 1 can (approx. 305 grams) condensed cream of celery soup
04 - 1 bag (approx. 450 grams) frozen mixed vegetables
05 - 8-10 homestyle biscuits (canned or homemade)

→ Seasonings and Prep

06 - 5 ml garlic powder
07 - 5 ml onion powder
08 - 2.5 ml black pepper
09 - Nonstick cooking spray

# Instructions:

01 - Lightly coat the interior of a slow cooker insert with nonstick cooking spray.
02 - Arrange the chicken pieces in a single layer at the bottom of the prepared slow cooker.
03 - Evenly season the chicken with half of the measured garlic powder, onion powder, and black pepper.
04 - Spoon the condensed cream of chicken soup and cream of celery soup over the seasoned chicken, spreading to ensure full coverage.
05 - Scatter the frozen mixed vegetables evenly over the soup layer.
06 - Season the vegetables with the remaining garlic powder, onion powder, and black pepper.
07 - Secure the lid on the slow cooker. Cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 4 to 6 hours, until the chicken is exceptionally tender and easily shreddable with a fork.
08 - Approximately 15-20 minutes before serving, prepare and bake the biscuits according to their package instructions or your recipe.
09 - Using two forks, shred the cooked chicken directly within the slow cooker. Thoroughly mix the shredded chicken with the creamy vegetable gravy.
10 - Ladle the creamy chicken and vegetable filling into serving bowls. Serve warm alongside freshly baked biscuits.

# Notes:

01 - Ingredient Substitutions: Use chicken thighs for a richer flavor, turkey instead of chicken, or cream of mushroom soup as a substitute for celery or chicken soup. Green beans can replace mixed vegetables. Gluten-free biscuits and soup options are available.
02 - Thickening the Sauce: For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir into the slow cooker during the last 30 minutes of cooking.
03 - Biscuit Variations: Customize your biscuits with herbs like rosemary or thyme, or add shredded cheese for extra flavor.
04 - Make Ahead Tip: This dish is excellent for meal preparation. Cook the chicken pot pie filling ahead of time and store it in the refrigerator for up to 3 days. Bake the biscuits fresh before serving.
05 - Serving Suggestions: Serve with a side salad or steamed green beans. Garnish with fresh parsley or thyme.

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