This recipe is slightly adapted from a recipe in one of my all-time favorite crockpot cookbooks – Gooseberry Patch’s “Slow Cooking All Year ‘Round”.
You can do what I meant to do and whisk the cream of chicken soup and the milk together before you add them. Or you can do what I actually did, and take the lid off your crockpot after about 2 hours of cooking to give it a good stir to make sure the cream of chicken soup has mixed evenly. Ah well. Either way, your choice.
Cook on low for 6-7 hours, until the chicken is tender and the liquid is hot and bubbly. Bake up a batch of flaky refrigerated biscuits, and you’re ready to go! I put half my biscuit in the bottom, and the other half on top. Delicious!
Seriously? Prep time for this super-easy comfort food was less than 15 minutes. How can you go wrong?
Enjoy, and stay warm!!
(And check out “Slow Cooking All Year ‘Round” for even more quick-prep crockpot recipes!)
- 3 boneless, skinless chicken breasts (or 5 boneless, skinless chicken thighs), cubed
- 2-3 cups frozen mixed vegetables
- 32 ounces chicken broth
- 2 10-3/4 ounce cans cream of chicken soup
- 2 cups milk
- 1 teaspoon salt
- 1-1/2 teaspoon black pepper
- 1-2 cans refrigerated biscuits
- Whisk the cream of chicken soup and the milk together in a small bowl.
- Add all the ingredients (except biscuits) to a crockpot, mix well.
- Cook on low for 6-7 hours, until the chicken is tender and the liquid is hot and bubbly.
- 20 minutes before serving, bake biscuits according to package directions.