This is a classic American dish that I think would go even better with a nice big batch of gravy. Think of a biscuit with chicken in the middle with loads of gravy oozing out… sounds like a fun dinner to me! It reminds me of the Chick-fil-a breakfast that serves chicken in biscuits. I remember an employee telling me that they took a batch home, made some gravy and dipped each one in it. He said it was so much better that way!
For something to be husband approved, you know it has got to be good! Give this a try on your next lazy night- you won’t be disappointed!
Ingredients
5 frozen chicken breasts
12 baby carrots, split in two or chopped based on preference
1 Onion, chopped
3 large red potatoes, diced
2 cans Campbell’s cream of chicken soup
16 oz Swanson chicken broth
1/4 tsp thyme
1/2 tsp rosemary
1 garlic clove, minced
2 Tbsp Land O’ Lakes butter
1 Tbsp Wondra flour
1/2 bag frozen sweet peas
1 can refrigerated Pillsbury biscuits
Instructions
Place the frozen chicken breasts, carrots, onion, and potatoes in the crock pot.
Top with cream of chicken soup, chicken broth, thyme, rosemary, garlic, and butter.
Cook on high for 5 hours or low for 8 hours.
As the chicken is cooking, break up the breasts in to smaller pieces.
30 minutes prior to serving, add in the 1/2 bag of frozen sweet peas.
15 minutes prior to serving, fix the refrigerated biscuits.
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Quick Tip: Make your own biscuits if you prefer.
