Description
A heartwarming dish of tender chicken in a rich, creamy sauce topped with fluffy biscuits, perfect for cozy evenings with loved ones.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 8 oz (225g) cream cheese, softened
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream or half-and-half
- 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can refrigerated biscuit dough (about 8 oz / 225g)
- 2 tablespoons melted butter (optional, for brushing biscuits)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- In a mixing bowl, beat the cream cheese with chicken broth until smooth.
- Add frozen mixed vegetables, garlic, onion powder, thyme, salt, and pepper; mix well.
- Pour the creamy mixture over the chicken breasts without stirring.
- Cover and cook on low for 3.5 to 4 hours until chicken reaches 165°F (74°C).
- Remove chicken and shred with forks, then return to the cooker.
- Stir in heavy cream or half-and-half.
- Place biscuit dough on top and brush with melted butter if desired.
- Cover and cook on high for 45-60 minutes until biscuits are golden.
- Serve warm, drizzling sauce over biscuits.
Notes
For a quicker recipe, use thawed chicken to decrease cooking time. Customize with your favorite herbs or veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg