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The Ultimate Slow Cooker Creamy Chicken Stew with Biscuits

Slow Cooker Creamy Chicken and Vegetable Stew with Biscuits

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings 6

Ingredients
  

  • 1.5 lbs chicken breasts (boneless, skinless) Trim excess fat
  • 2 cups potatoes Peeled and diced
  • 1 cup carrots Peeled and sliced
  • 1.5 cups frozen mixed vegetables (peas, green beans, corn) Keep frozen until use
  • 10.5 oz cream of chicken soup One standard can
  • 1 cup chicken broth Low sodium preferred
  • 0.5 cup heavy cream Can substitute with half and half
  • 2 tbsp fresh parsley Finely chopped
  • 1 tube refrigerated biscuit dough Standard 8-count tube

Instructions
 

  • Place the chicken breasts, diced potatoes, and sliced carrots into the slow cooker.
  • In a medium bowl, whisk together the cream of chicken soup, chicken broth, heavy cream, and fresh parsley. Pour this mixture over the ingredients in the slow cooker.
  • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the poultry is tender and vegetables are soft.
  • Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot. Stir in the frozen mixed vegetables (peas, green beans, and corn) and cook for an additional 30 minutes.
  • Bake the refrigerated biscuit dough in a conventional oven according to the package directions.
  • Serve the creamy stew in bowls, topping each serving with a warm, baked biscuit.