Description
A comforting slow cooker chicken pot pie stew, perfect for a cozy meal.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup frozen peas and carrots
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 (10 ounce) can refrigerated biscuit dough, cut into pieces
Instructions
- Place chicken breasts in slow cooker.
- Add onion, carrots, celery, and chicken broth.
- Season with thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken and shred.
- Return chicken to slow cooker.
- Stir in frozen peas and carrots.
- Add biscuit pieces during the last 30 minutes of cooking.
- Cook until biscuits are cooked through.
Notes
- You can substitute the chicken breasts with chicken thighs.
- Add potatoes for a heartier stew.
- Feel free to adjust the vegetables to your liking.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American