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RECIPE:

INGREDIENTS:
1 lb Boneless Skinless Chicken Breasts, cut into 1 inch cubes
2 medium sized baking potatoes peeled and cubed
couple dashes of black pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 cup carrots sliced
½ cup white onions diced
10.5 oz. Cream of Chicken Soup
10.5 oz. Cream of Celery Soup
10.5 oz. Cream of Bacon Soup
1 cup chicken broth
1 cup frozen peas (optional, add at the end of cooking time)
SLOW COOKER SIZE:

INSTRUCTIONS:
Add everything to the slow cooker except the peas. Stir.
Cover and cook on LOW for 8 hours without opening the lid.
Add frozen peas if desired and stir. Serve over baked biscuits (canned or homemade). Enjoy!

Biscuit recipe I used: https://damndelicious.net/2018/01/17/flaky-mile-high-biscuits/

Full recipe: https://www.themagicalslowcooker.com/slow-cooker-chicken-pot-pie/
PIN FOR LATER: https://www.pinterest.com/pin/322992604523401515/

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Sarah Olson
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