Cozy Crockpot Chicken & Flaky Biscuit Bowls

 

Ingredients (The 4 Elements)

• 1.5 lbs Boneless, skinless chicken breasts (or chicken thighs)

• 1 can (10.5 oz) Cream of Chicken soup

• 1 bag (12 oz) Frozen peas and carrots mix (jelbana w-khizzou)

• 1 can Refrigerated flaky biscuit dough (cut into small squares before baking)

• From the pantry: ½ cup chicken broth, salt, black pepper, and a pinch of garlic powder.

Instructions

1. The Slow Cook Base: Place your raw chicken breasts at the bottom of the slow cooker. Season them with salt, black pepper, and garlic powder.

2. Pour the Cream: Empty the can of cream of chicken soup and ½ cup of chicken broth right over the meat. Give it a brief stir to coat.

3. Cook: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 hours) until the chicken is tender enough to shred effortlessly with two forks right in the pot.

4. Mix in the Veggies: Stir the frozen peas and carrots directly into the shredded chicken and hot gravy mixture. Keep it on low for another 20 to 30 minutes until the vegetables are vibrant, tender, and hot.

5. The Golden Biscuit Crust: While the veggies warm up, bake your biscuit dough squares on a separate baking sheet according to the package directions until they are puffed and deep golden brown.

6. Assemble: Scoop the thick chicken pot pie mixture into a shallow wide bowl and top it with the crispy biscuit pieces—exactly like the comforting presentation in