A creamy, savory slow-cooked chicken and veggie filling topped with warm, flaky biscuits—comfort food made easy.

Scale

1.5 lbs boneless chicken (breasts or thighs)

2 cups diced potatoes

2 cups frozen mixed vegetables

1 can (10.5 oz) cream of chicken soup

1 cup low-sodium chicken broth

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

Salt & pepper to taste

1 can refrigerated biscuits (or 6 homemade)

Add chicken, potatoes, veggies, soup, broth, and seasonings to slow cooker. Stir to combine.

Cook on LOW 6–7 hours or HIGH 3–4 hours.

Shred chicken and stir back in.

Bake biscuits per package directions.

Serve filling in bowls with biscuits on top.