Yields: 8 servings Prep time: 15 minutes Cook time: 4-8 hours (slow cooker time) + 15-20 min (biscuit baking) Calories: Approx. 576 kcal per serving (including one biscuit)
A comforting and easy slow cooker meal featuring tender shredded chicken, potatoes, and vegetables in a rich, creamy sauce. Served topped with warm, flaky biscuits for a satisfying finish.
Ingredients
For the Stew:
- 1 large yellow onion, chopped
- 2 cups chopped carrots (about 2-3 medium)
- 2 cups sliced celery (about 3-4 stalks)
- 1 1/3 cups diced potatoes (Yukon Gold or Russet recommended, 1/2-inch dice) (New Addition)
- 1/3 cup chopped fresh parsley leaves
- 1 1/4 teaspoons paprika
- 1 1/4 teaspoons dried oregano
- 1 1/4 teaspoons kosher salt (or to taste)
- 1 1/4 teaspoons black pepper (or to taste)
- 1 1/3 cups low-sodium chicken stock
- 3 cans (10.5 ounce each / 894g total) condensed cream of chicken soup
- 2 2/3 pounds (approx. 1.2kg) boneless, skinless chicken breasts
- 2 cups frozen peas
- 2 cans (15 ounce each) whole kernel corn, drained
For Serving:
- 1 can (16.3 oz / 460g, typically 8 biscuits) refrigerated biscuits (like Pillsbury Grands!)
Equipment:
- 6-quart or larger slow cooker
- Two forks (for shredding chicken)
- Baking sheet (for biscuits)
Instructions
- Load Slow Cooker: Place the chopped onion, carrots, celery, diced potatoes, chopped parsley, paprika, oregano, salt, pepper, chicken stock, and the 3 cans of cream of chicken soup into the bowl of your slow cooker. Stir everything together well; the mixture will be thick at this stage.
- Add Chicken: Nestle the chicken breasts down into the vegetable and soup mixture. Spoon some of the mixture over the chicken to ensure it’s mostly covered.
- Slow Cook: Secure the lid on the slow cooker. Cook on the LOW setting for 7-8 hours or on the HIGH setting for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken & Add Final Vegetables: About 30 minutes before the total cook time is complete, carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board or in a large bowl. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker. Stir in the frozen peas and the drained corn.
- Finish Cooking Stew: Cover the slow cooker again and continue to cook on LOW (or switch to LOW if you used HIGH) for the final 30 minutes to heat the peas and corn through.
- Bake Biscuits: During the last 30 minutes of the stew’s cooking time, bake the refrigerated biscuits according to the instructions on the can.
- Serve: Once the stew has finished cooking and the biscuits are baked, ladle the hot, creamy chicken stew into individual bowls. Top each serving with a warm biscuit. Serve immediately.
Estimated Nutritional Information (Per Serving – 1 of 8, including 1 biscuit)
- Calories: approx. 576 kcal
- Total Fat: approx. 17g
- Saturated Fat: approx. 5g
- Total Carbohydrates: approx. 61g
- Dietary Fiber: approx. 6g
- Total Sugars: approx. 14g
- Protein: approx. 35g
- Sodium: approx. 1300mg (estimate, highly dependent on soup, stock, biscuit, and salt added)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard condensed cream of chicken soup, low-sodium broth, regular refrigerated biscuits, and lean chicken breast. Actual values may vary significantly based on specific brands, sodium content, and precise measurements. The original recipe’s calorie count appeared low.)
