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Ingredients
- 3-4 frozen chicken breasts
- 2 cans (10.5 oz) condensed cream of chicken soup
- 4-5 medium potatoes, peeled and diced
- 2 cups frozen peas and carrots
- 1 Chicken bullion cube
- Salt and Pepper to taste
- Optional Seasonings: 1 bay leaf, 1 tsp dried parsley, 1 tsp onion powder
- ½ -1 cup shredded cheese
- 1 Recipe of Bisquick biscuits or 1 can of biscuits (or you can totally make yours from scratch. It’s just not as fast 🙂 )
Directions
- In Crock Pot, combine frozen chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
- Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
- Prepare biscuits
- Serve over biscuits
- Top with shredded cheese.
Serves approx 6-8 adults
FAQ
Fresh Chicken?
If using thawed chicken, you can do two things. One you can just shorten your overall time, but your veggies might not be soft or you can put all but the chicken in for the first hour and then add the chicken. Cook until chicken is done.
Cream Soup Substitute?
Try this recipe. It is our family favorite. We have not used a can of condensed soup in years.
Can I add more seasonings?
With this being served over biscuits, it can become bland to some people. Try adding some chicken broth or increasing seasonings to add more flavor.
Can this be made without condensed soup or cheese?
Yes. Just replace the cream of chicken soup with a homemade version, like this one. Then just leave out the cheese. You can add more soup if desired.
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Thank you for sharing the recipe!
TML
I jut put this in the crock pot for dinner this evening,my children should live it. The best part I can freeze what they do not eat.
I enjoy healthy dinners for my family that makes left overs…
Can I cook this on high for half the time?
Absolutely. Just know it will be done quicker which may result in the flavors not meshing as well and the Chicken could turn out a little drier but there is no real problem with altering
between high and low.
I want to make this but take out the potatoes. Can you use chicken thighs? I have a frozen mixed bag of vegetables too. How long would I cook the chicken thighs?
CoffeeWriteBooks,
You should have no trouble in taking out the potatoes. With the chicken thighs, the biggest difference it is going to make is that you will not be able to just serve it over biscuits because of the bones. We have found that if you shred the chicken first and put it in at the beginning, it will dry out the chicken so if you are going to remove it from the bone first, I would not add it until your veggies are soft and then shorten the time of cooking just until the chicken is done. If you still want to use frozen thighs, it should take between 8-10 hrs on low. For the frozen veggies, we always make it with mixed veggies and It turns out great! Let us know if you have more questions.
-TML
Thanks for answering! I meant to say it’s boneless skinless chicken thighs!
Then you do not have to change the time! 🙂
I have a question regarding how the chicken will cook without any liquid in the mixture? My crockpot started to pop, so I added a little water.
Cassandra,
If you needed to add water, that should not matter too much. You can also add chicken broth to help enhance the flavor and not dilute it.
TML
How much cream of chicken soup? Can’t you give oz of cans?!?
Patty,
The sizes are now there. Thank you for the advice.
TML
Can you put this together ahead of time and freeze it?
Jen,
Great idea! You sure could. It will just take a little more time to cook.
TML
I’m new to your site and saw a dish I’d love to try. I have small picky eaters. But if it’s something with chicken involved they usually devour it. Wish me luck and I’ll let you know if there were left overs. Thanks *_*
I wish you luck! I know how it is with picky eaters, they can make meal-time rather frustrating. I hope this serves you well! 🙂
How many people does this serve? I’ve got eight people and a half of them are big eaters. I’m planning on serving with biscuits.
For my family of 4, we can eat this two times, so I imagine you would want to double it. Thank you for your comment.
I tried it and it was delicious.
Do you add water at all with the cans of soup?
I do some times. If you do, it comes out a little more runny rather than thicker and creamy.
Is it 2 cups of peas and 2 cups of carrots? Or 2 cups total?
Just the 2 cup mixed peas and carrots. It wont hurt to add more if you like a lot of veggies. Thank you for your comment.
Could you half the recipe? I live alone and that would be too much for me.
Absolutely! Or you can freeze the left overs and make fresh biscuits when needed.
Wonder if you can pour over puffed pastry? I need that flaky crust!
I am sure that would be a great alteration. Let us know if you enjoyed it. 🙂
Does the chicken have to be frozen? If it is already thawed can in go straight in or does it have to be cooked first?
It can be fresh, it might be done a little sooner than expected. Check your vegetables to see if they are cooked to your liking once the chicken is done.
Yes! Isn’t that great?
What is a healthier way to do it without a condensed soup? A roux? A homemade gravy?
I love this recipe in place of the canned soup. http://pinchofyum.com/homemade-cream-of-chicken-soup. Let me know if you have any other questions.
I use this in any recipe calling for COC 🙂
http://pinchofyum.com/homemade-cream-of-chicken-soup
I make something very similar to this delicious recipe; however, I boil chicken until it is done before mixing it with all other ingredients. I also add 8 oz. bag of baby carrots along with 1 cup of chopped celery. Cook on low in slow cooker all night. Sooo good!!!
Wondering if you actually make the soup or just use it out of the can
I love to use this recipe.http://pinchofyum.com/homemade-cream-of-chicken-soup
Do you put the chicken in the crockpot frozen?
Yes!
Can you use this recipe for pie filling for Chicken Pot Pie??
I am sure you can. Give it a try and tell me what you think.
I made this last night and let me tell you, it was really good. I will definitely be making this for now on. It was quick and easy to throw the ingredients in the crockpot and leave it. I had added the family pack of chicken breast, another can of cream of chicken, poultry seasoning, and some extra boullion cubes. It was so good. You could prob even serve it over rice. Thanks for the recipe.
do you put the frozen chicken breasts in or do you have to thaw them first?
You can just put them in frozen.
This is amazing with the Red Lobster cheddar bay biscuit mix! It’s quickly becoming a favorite meal for my husband and me. 🙂
Is there anything I can use in place of the 2nd can of cream soup? I only have one and cant get to the store for a couple days but want to make this!!
Check out this recipe. http://www.centercutcook.com/cream-soup-substitute/
anyone ever made it with already cooked chicken?
And all I have are canned carrots and peas, so I guess I’ll drain them and freeze them. To turn them into frozen veggies.
This looks like an amazing freezer meal, so I’m excited to try it out (just skip the biscuits for the freezer).
I made this yesterday and it was so good! I used 3 fresh chicken breasts as that was all I had. It turned out absolutely perfect. Thank you for a great recipe that we will have often.
I intend to try this tonight, only I think I will add a can of mixed veges in place of the frozen and the potatoes.. Looks amazing and I am excited to try.
Oh wonderful recipe. I created it on stovetop in Dutch Oven. Softened 1/2 chopped onion, and one garlic clove. I cooked 8 chicken tenders, cut into pieces with the onion, garlic and celery. Added a bit of garlic powder too, later on. 2 medium fresh carrots from garden, cubed and 2 large potatoes cubed and a rib of celery if you like it, that is. Used 2 cans of cream of chicken soup and half can of chicken broth. So far, looks good. I plan to put the biscuits on top and pop it into the oven to cook further. As you said, may be more like dumplings, but that is ok…we’ll see.
My boyfriend accidentally bought chicken thighs instead of chicken breasts..do you think they’ll work?
Do you know the nutritional info on this?? Or the calories??
Reblogged this on Losing My Mind, One Child At A Time…..
We’re making this for dinner tonight!
Thanks for this… Looks yummy… I just mixed all ingrients… In 6 hours we shall see….
Do you use 2 10.5 oz cans of cream of chicken?
Have you ever prepared this the night before? If so what do you do?
I never have! Did you try it? How did it go for you?
Yes! U sure can , matter a fact it tastes better ! But do ada little Granulated Garlic and Tarragon adds flavor to a bland recipe
Instead of bouillon, can we substitute with a cup of chicken broth, or would that make it too thin?
You can use chicken broth but it will thin it, which sometimes it needs as it can become pretty thick.
my slow cooker is in deg… starting from 80 to 240 deg Celsius… so if you say low… would that mean 80? thanks
From what I’ve found online, a typical “low” would be about 175 degrees Fahrenheit or about 80 degrees Celsius.
I was wondering if i can just use two cans of cream of chicken with out it being condensed, Do you think that will make it different? Or just more servings? Thank you!
I haven’t actually seen a cream of chicken soup that wasn’t condensed. I’m sure you could use the other though. This recipe is very forgiving. You can add or change most things and it still turns out fantastic.
Is it 2 small cans of cream of chicken soup or large cans?
Just the small cans. It should be around 10oz. Let me know if you have any more questions.
Sure u can ! If u wish it thicker , just add a couple tlbs of roux
This sounds amazing I’m making this on Friday 🙂 but since I don’t have any bullion cube, can I use chicken stock powder? And how much?
Sorry if this has been asked.
Sorry for the late response! I hope it turned out great for you. I normally use chicken stock powder since I was able to get it at a good price. Usually a put in about 2-3 tsp for a cube.
Do you add any milk to the soup mixtiy
Nope just as is