Ingredients
Scale
- 3 boneless, skinless, chicken breast-cut into large chunks
- 2 tbsp butter, diced
- 2 cans (15 oz) cream of chicken
- 1 can (15 oz) chicken broth
- 2 carrots, peeled and sliced 1/2 inch thick
- 1 small onion, diced
- 2 stalks celery, sliced 1/2 inch thick
- 1 cup frozen peas
- 1 tsp garlic powder
- salt and pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 tbsp all-purpose flour
- 1/4 cup water
- 1 container of buttermilk biscuits, quartered and seasoned with salt and pepper
Instructions
Place chicken on the bottom of crockpot.
Place all chopped carrots, onion, celery, and peas on top of chicken.
Season with garlic powder, salt and pepper, thyme and rosemary.
Dot butter over veggies and cover with cream of chicken and broth.
Cover and cook on high for 3 hours.
Whisk together all-purpose flour and water in a small bowl and pour into the crockpot, stirring to combine.
Drop quartered biscuits on top of the chicken mixture and cook on low for an additional 6 hours.
Nutrition
- Serving Size: 1
- Calories: 290
- Sugar: 3
- Sodium: 349
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 29
- Cholesterol: 89