Ingredients
Scale
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes, optional, for a hint of spice
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- cooked homemade biscuits (or cooked canned biscuits), for serving
- fresh parsley, for garnish
Instructions
- In the slow cooker, combine all ingredients except for the frozen peas and mix well.
- Cover and cook on low for 5-6 hours or high for 3-4 hours until the chicken is cooked and tender, and the vegetables are soft.
- Stir in the frozen peas 30 minutes before serving.
- Place cooked biscuits on top of the mixture, brushing with melted butter if desired.
- Serve warm, garnished with fresh parsley.
Notes
For extra flavor, consider adding garlic or bay leaves during cooking.
Feel free to substitute the biscuits with your preferred side or bread of choice.
This dish can also be made with leftover cooked chicken for a quick meal.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg