Description
Tender chunks of chicken, sweet carrots, hearty potatoes, peas, and corn in a creamy sauce, topped with golden biscuits — all made effortlessly in the slow cooker for the ultimate comfort food.
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour (or gluten-free flour blend)
- 1 can refrigerated biscuit dough (or homemade biscuits)
- 1 egg, beaten
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Chop vegetables and measure spices.
- Place chicken in slow cooker. Add carrots, potatoes, onion, garlic, peas, and corn. Sprinkle with thyme, parsley, salt, and pepper.
- In a saucepan, melt butter. Whisk in flour and cook 1–2 minutes. Gradually whisk in chicken broth until smooth. Stir in cream and bring to a simmer. Pour over chicken and vegetables in slow cooker.
- Cover and cook on Low 6–7 hours or High 3–4 hours until chicken is tender.
- Remove chicken, shred with two forks, and return to pot. Place biscuit dough pieces on top, brush with egg wash, and cover. Cook 25–30 minutes until biscuits are puffed and golden.
- Serve hot with plenty of sauce, vegetables, chicken, and a biscuit in each bowl.
Notes
For a gluten-free version, use gluten-free flour and biscuits. For a dairy-free option, replace butter with plant-based margarine and cream with unsweetened coconut milk. Add biscuit topping during the last 30 minutes to keep it fluffy and golden.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American