Slow Cooker Chicken Pot Pie Stew

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 2 cups potatoes, peeled and diced
• 1 cup carrots, sliced
• 0.5 cup celery, chopped
• 2 cups chicken broth
• 10.5 oz condensed cream of chicken soup
• 1 tsp onion powder
• 0.5 tsp dried thyme
• 1 cup frozen peas and corn mix
• 0.5 cup heavy cream
• 1 can refrigerated biscuits

Instructions

1. 1

   Place the chicken breasts, potatoes, carrots, and celery into the slow cooker.

2. 2

   In a small bowl, whisk together chicken broth, cream of chicken soup, onion powder, and thyme, then pour over the chicken and vegetables.

3. 3

   Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.

4. 4

   Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.

5. 5

   Stir in the frozen peas, corn, and heavy cream, then cover and cook for an additional 20 minutes.

6. 6

   While the stew finishes, bake the refrigerated biscuits according to the package instructions.

7. 7

   Taste the stew and add salt and pepper as needed.

8. 8

   Ladle the stew into bowls and top each serving with a warm, flaky biscuit.