Slow Cooker Chicken Pot Pie

Ingredients

• 4 boneless skinless chicken breasts
• 5-6 gold potatoes peeled and cubed (about 2 cups)
• 1 medium onion chopped
• 4 ribs/sticks celery chopped
• 3-5 garlic cloves minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 10.5 ounce cans cream of chicken soup
• 1 cup chicken broth
• ½ cup heavy cream or whole milk
• 16 ounce bag frozen mixed vegetables
• 16.3 ounce Grands southern homestyle butter tastin’ biscuits for serving
• Fresh parsley for garnish (optional)

Instructions

1. Place chicken breasts in an even layer inside the slow cooker.
2. Evenly top with the potatoes, onion, celery, garlic, and seasonings. Then pour in the cream of chicken soup, chicken broth, and heavy cream.
3. Place the lid on the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. During the last 1 hour, preheat the oven and prepare the biscuits according to package instructions.
5. As the biscuits are cooking, remove the chicken breasts and transfer onto a chopping board. Cut into bite-sized cubes or shred with a fork. Return it to the slow cooker and add the frozen mixed vegetables. Stir to combine. Cover with lid and then continue cooking the remainder of the time, until the vegetables are heated through.
6. Garnish with fresh chopped parsley. Ladle into bowls and serve with freshly baked biscuits. Enjoy!