Ingredients
Scale
- 1 ½ lbs. chicken breast, cut into 1-inch cubes
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. crushed red pepper flakes, optional
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 1 yellow onion, diced
- 10.5 oz. cream of chicken soup
- 10.5 oz. cream of celery soup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen peas
- cooked homemade or canned biscuits, for serving
- fresh parsley, for garnish
Instructions
- Combine all ingredients except for the frozen peas in the slow cooker and mix well.
- Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken and vegetables are tender.
- About 30 minutes before serving, stir in the frozen peas.
- Top the mixture with cooked biscuits and brush with melted butter if desired.
- Serve with chopped fresh parsley for garnish.
Notes
Feel free to add more vegetables like corn or green beans for extra flavor.
Use homemade biscuits for a personal touch, or store-bought for convenience.
This dish is great for meal prep and can be refrigerated for several days.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg