Ingredients Needed and How to Make It

Ingredients Needed

• Base:

  • 2 lbs boneless, skinless chicken breasts (or thighs)
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 (10.5 oz) can cream of celery soup
  • 12 oz frozen mixed vegetables (you can go wild with your faves, too!)
  • 2 teaspoons garlic powder (divided)
  • 2 teaspoons onion powder (divided)
  • 2 teaspoons black pepper (divided)

• Topping:

  • 1 (16.3 oz) can homestyle biscuits (or make your own drop biscuits if you’re feeling fancy!)

How to Make This Recipe?

Step 1: Prep the Crockpot

Spray that crockpot liner with some non-stick spray—trust me, you don’t want a stuck-on mess later. Lay the chicken breasts at the bottom and season them with 1 teaspoon each of garlic powder, onion powder, and black pepper. This is where the flavor party begins!

Step 2: Layer the Goodness

Pour the cream of chicken and cream of celery soups right over those seasoned chicken breasts. Then, take those frozen mixed veggies and spread them on top like a generous blanket. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the veggies for an extra kick.

Step 3: Let it Cook

Place the lid on the crock pot and let it do its thing! Cook on low for 6 to 8 hours or on high for 4 to 6 hours. You’re looking for that chicken to be cooked through and easily shreddable. The smell? UNREAL—get ready for your mouth to water.

Step 4: Biscuit Time

About 15–20 minutes before you’re ready to chow down, preheat your oven and bake the biscuits according to the package directions. A few minutes before they’re done, take two forks and shred that chicken right in the sauce. Give it a stir until everything is well combined and coated in that lovely gravy.

Step 5: Serve it Up!

Serve it with a warm biscuit on the side or cut those beauties in half and pile on that shredded chicken pot pie goodness. Either way, you’ll wanna dig right in.