Easy Slow Cooker Chicken Pot (Print-Friendly Version)

Chicken, vegetables, and creamy sauce simmer slowly for a hearty dish served with fresh, golden biscuits.

# What You’ll Need to Make This:

→ Main Ingredients

01 - 1.1 kg boneless, skinless chicken breasts
02 - 2 teaspoons dried oregano
03 - 1.5 teaspoons garlic powder
04 - 1.5 teaspoons fine salt
05 - 1 teaspoon freshly cracked black pepper
06 - 0.5 teaspoon smoked paprika
07 - 1 large yellow onion, diced
08 - 720 g frozen mixed vegetables

→ Sauce and Liquids

09 - 298 g condensed cream of chicken soup
10 - 298 g condensed cream of celery soup
11 - 120 ml chicken broth
12 - 120 ml heavy cream

→ Finish

13 - 1 can (462 g) jumbo or Grands-style biscuits (8 count)

# How to Prepare:

01 - Place chicken breasts in the base of a 5-litre or larger slow cooker. Evenly sprinkle oregano, garlic powder, salt, black pepper, and smoked paprika over the chicken.
02 - Distribute diced onion in an even layer over the seasoned chicken, then add frozen mixed vegetables on top.
03 - In a mixing bowl, whisk together condensed cream of chicken soup, condensed cream of celery soup, and chicken broth until homogeneous.
04 - Pour the prepared sauce evenly over the vegetables and chicken in the slow cooker.
05 - Cover and cook on high for 3–4 hours or on low for 5–7 hours, until the chicken is tender and reaches an internal temperature of 74°C.
06 - Remove chicken from the slow cooker and shred using two forks or suitable shredding implements.
07 - Return the shredded chicken to the slow cooker, add heavy cream, then stir thoroughly to combine. Set slow cooker to warm setting while the biscuits bake.
08 - Bake biscuits as directed on package instructions until golden and fully cooked.
09 - Serve the chicken and vegetable mixture warm, accompanied by freshly baked biscuits.

# Extra Tips:

01 - Leftovers should be stored in an airtight container and refrigerated for up to three days. For optimal texture, store biscuits separately at room temperature.
02 - Portions can be frozen up to three months; allow to cool fully before freezing, and thaw in the refrigerator prior to reheating.

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