Serves 1
Directions
- 1Spray the slow cooker with a little bit of oil.
- 2Add in chicken breasts.
- 3Season chicken with garlic powder, onion powder and black pepper.
- 4Add cream of chicken with herbs and cream of mushroom with roasted garlic over the top of the chicken.
- 5Spread the cream over the chicken.
- 6Pour a bag of frozen mixed vegetables over the top.
- 7Season the veggies with the same seasonings used before.
- 8Add the lid back on.
- 9Cook in the slow cooker on high for four hours.
- 10Lay out biscuits on a cookie sheet.
- 11Baste garlic and herb butter over the top of the biscuits.
- 12Bake at 375 for 12 minutes.
- 13Transfer the chicken breasts into another bowl.
- 14Shred the chicken with a hand mixer.
- 15Add the shredded chicken back into the crock pot.
- 16Slice some biscuits in half.
- 17Pour a big scoop of chicken pot pie over the top.
Ingredients
- a little bit oil
- 2.5 pounds chicken breasts
- a little garlic powder
- a little onion powder
- some black pepper
- 2 cans cream of chicken with herbs
- 1 can cream of mushroom with roasted garlic
- 12 ounce frozen mixed vegetables
- some garlic powder
- some biscuits
- a little garlic and herb butter
Equipment
slow cookercookie sheetoven
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