Ingredients
Scale
- 3 boneless, skinless, chicken breast-cut into large chunks
- 2 tbsp butter, diced
- 2 can (15 oz) cream of chicken
- 1 can (15 oz) chicken broth
- 2 carrots, peeled and sliced ½ inch thick
- 1 small onion, diced
- 2 stalks celery, sliced ½ inch thick
- 1 cup frozen peas
- 1 tsp garlic powder
- salt and pepper to taste
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 tbsp all-purpose flour
- ¼ 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