2-3 lbs. of boneless skinless chicken breasts (frozen)
2 small bags of frozen mixed vegetables (peas, carrots, green beans, corn)
1 can of condensed cream of chicken soup
1 packet of low sodium chicken gravy mix
1 can of Pillsbury low fat buttermilk biscuits
Optional: season to taste with salt, pepper, garlic powder etc.
Thaw the chicken almost completely, then cut into 2" cubes. (TIP: I find it's easier to cut chicken when it's still partially frozen). Place the chicken on the bottom of the crock pot. Layer the vegetables over top of the chicken. Spread the cream of chicken soup over the vegetables. Lastly, pour the gravy mix over everything. Mix well. Make sure the chicken is covered by the vegetables and soup. Cook on high for 4 hours. After 4 hours, shred the chicken and return it to the crock pot. There will be plenty of liquid from the frozen vegetables and chicken to make the gravy. The mixture should not be runny, it should remain thick. Cook on high for an additional hour. In the last 20 minutes, pre-heat the oven to the temperature recommended on the biscuit mix. Bake the biscuits according to the directions. Remove to let cool. Cut the biscuit in half and assemble the chicken mixture on the bottom half of the biscuit, then place the top half of the biscuit on the chicken. Enjoy!
Here is everything in the crock pot before cooking:
Here is the shredded chicken when added back to the crock pot:
Here is everything being assembled:
And the finished product is the first picture before the recipe begins :) There is plenty left for the week, which is exactly what I was aiming for!
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