Crockpot Chicken Pot Pie

5 meals (estimated)

From a reel by Recipes With Scotty — watch the original

Ingredients

• 2 lbs boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• Garlic powder, to taste
• Onion powder, to taste
• Kinder’s Buttery Garlic & Herb Seasoning, to taste
• 1 tablespoon minced garlic
• 1 (12 oz) bag frozen mixed vegetables
• 2 (10.5 oz) cans cream of chicken soup
• 1 cup chicken broth
• 1 cup sour cream
• 1 cup heavy cream
• 1 can refrigerated biscuits

Instructions

1. Place the chicken breasts in a slow cooker and season with salt, pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning.
2. Incorporate the minced garlic, frozen mixed vegetables, cream of chicken soup, and chicken broth into the slow cooker, mixing until the ingredients are well combined.
3. Cover the slow cooker and cook on high heat for 3 hours.
4. Bake the refrigerated biscuits according to the instructions on the packaging near the end of the chicken's cooking time.
5. Shred the cooked chicken directly inside the slow cooker.
6. Add the sour cream and heavy cream to the mixture, stirring until fully combined, and allow it to rest for several minutes to thicken.
7. Split the warm biscuits in half and serve by spooning the chicken mixture over the top.