Ingredients Jump to Instructions ↓

  1. 3 carrots, sliced

  2. 1 onion, chopped

  3. 3 cloves garlic, minced

  4. 9 boneless, skinless chicken thighs, cut into strips

  5. 1 teaspoon poultry seasoning

  6. 1/2 teaspoon seasoned salt

  7. 1/8 teaspoon pepper

  8. 1 (16-ounce) jar Alfredo sauce

  9. 1 (10-ounce) can cream of chicken soup

  10. 1 cup chicken broth

  11. 3 tablespoons butter, melted

  12. 1 (10-ounce) package refrigerated biscuit dough

  13. 1 teaspoon dried thyme leaves

Instructions Jump to Ingredients ↑

  1. Place carrots, onions, and garlic in bottom of 4-5 quart slow cooker. Toss chicken strips with poultry seasoning, seasoned salt, and pepper and place on vegetables.

  2. In medium bowl, combine Alfredo sauce, soup, chicken broth, and melted butter and mix well. Pour over chicken in slow cooker.

  3. Cover and cook on low for 6-7 hours until chicken is almost cooked through.

  4. Open biscuit package and separate biscuits. Press them out on work surface until about 1/2" thick. Sprinkle biscuits with thyme and press into dough. Cut biscuits into 6 pieces each.

  5. Add biscuits to slow cooker and stir gently, incorporating the biscuits into the mixture. Make sure biscuits are separated and are covered with liquid.

  6. Cover and cook on HIGH for 1 to 1-1/2 hours until biscuits are cooked and mixture has thickened. If mixture isn't thick enough, mix 2 tablespoons cornstarch with 3 tablespoons cream and stir into slow cooker; cover and cook on HIGH for 10-15 minutes. Serves 6


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