Slow Cooker Crack Chicken (Printable Version)
Creamy chicken soup with bacon, vegetables, cheddar, and pasta, slow-cooked for deep flavor.
# What You'll Need:
→ Poultry
01 -
2 lbs boneless, skinless chicken breasts or thighs
→ Canned Goods
02 -
2 cans (10.5 oz each) cream of chicken soup
03 -
1 can (10.5 oz) cream of celery soup
04 -
1 can (16.3 oz) homestyle biscuits or homemade drop biscuits
→ Frozen Produce
05 -
12 oz frozen mixed vegetables
→ Spices
06 -
2 teaspoons garlic powder, divided
07 -
2 teaspoons onion powder, divided
08 -
2 teaspoons black pepper, divided
# Step-by-Step Guide:
01 -
Spray the crockpot liner with non-stick spray. Arrange chicken breasts in a single layer at the bottom and season with 1 teaspoon each of garlic powder, onion powder, and black pepper.
02 -
Evenly cover the seasoned chicken with cream of chicken soup and cream of celery soup.
03 -
Spread frozen mixed vegetables evenly over the soups. Sprinkle the remaining 1 teaspoon each of garlic powder, onion powder, and black pepper over the vegetables.
04 -
Place the lid on the crockpot and cook on low for 6 to 8 hours, or on high for 4 to 6 hours, until chicken is thoroughly cooked and easily shredded.
05 -
15 to 20 minutes before serving, bake the biscuits according to package instructions until golden and cooked through.
06 -
A few minutes before the biscuits finish baking, shred the chicken with two forks. Stir to coat chicken evenly with the gravy and vegetables.
07 -
Serve the chicken mixture warm with biscuits on the side or split the biscuits and top with the chicken mixture.
# Additional Notes:
01 -
Using homestyle biscuits adds a flaky texture contrasting with the creamy chicken and vegetable filling.