Ingredients
- 3 chicken breasts cut into 1” cubes
- 1 pound red potatoes diced
- 1 sweet onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 bay leaves
- 1 cup corn kernels frozen, canned or roasted
- 1 cup frozen peas
- 2 cups chicken stock
- 1 envelope cream of chicken soup mix
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic powder
- cornstarch slurry 2 tablespoons of cornstarch mixed with 2 – 3 tablespoons of water
- sea salt & cracked pepper to taste
- 1 16-ounce tube refrigerated biscuits
Instructions
- Whisk together chicken broth and a package of cream of chicken soup mix in a medium-sized bowl.
- In a 6-quart slow cooker, add chicken, potatoes, onions, carrots, celery, salt, pepper, garlic powder, and thyme. Pour the chicken broth mixture into the slow cooker and gently mix—cover and cook on low heat for 4 hours or on high for 2 hours.
- Once done, add in corn, peas, and cornstarch slurry. Gently mix them—cover, and cook for 30 minutes.
- When done, cut each canned biscuit into 4ths. Spread evenly across the top of the slow cooker. Cover and cook for 30 minutes. To brown the top, place it in a 450-degree oven for a couple of minutes—Bake before serving.
Nutrition
Notes
Pro Tips
- Prep the veggies a day ahead: This recipe involves real chopping. Dice the carrots, onion, and celery up to a day early and store them together so assembly night takes five minutes.
- Keep cut potatoes in water: Diced potatoes brown fast once exposed to air. Submerge them fully in cold water in the fridge and they'll stay creamy white until go-time.
- Thaw frozen chicken first: For even cooking and food safety, start with thawed chicken. Frozen breast throws off your timing and can cook unevenly around the edges.
- Adjust the gravy on the fly: Too thin at the end? Add a little more slurry. Too thick? Loosen it with a splash of warm stock. You're the boss of the consistency.
- Add rotisserie chicken late: If you're using pre-cooked chicken, stir it in with the corn and peas so it warms through without turning rubbery.
- Don't skip the oven step: The crockpot cooks the biscuits but can't brown them. Two minutes under high heat is the difference between a pale, steamed top and a golden, bakery-worthy one.