Ingredients
Equipment
Method
- Cut the chicken into one-inch pieces and place in the slow cooker. Add cubed potatoes, diced onion, and the frozen peas and carrots.
- Spread the cream of chicken soup and heavy cream over the top without stirring.
- Cover and cook on high for about four hours, until the potatoes are tender and the chicken reaches 165°F.
- Transfer to an oven-safe dish if needed. Add refrigerated biscuits and bake at 350°F until they are cooked through; the original recipe gives ten minutes, but follow the biscuit package and check the centers. Alternatively bake the biscuits separately and serve over the filling.
Video
Notes
Transfer the filling to an oven-safe dish for the biscuit bake unless the slow cooker insert is oven rated.