From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
Season both sides of the chicken breast with 1 teaspoon of All Purpose Seasoning Blend.
2
Place the chicken, potatoes, carrots, celery and onion in the slow cooker.
3
In a bowl, whisk together the chicken stock and cream of chicken soup; Pour into the slow cooker. Add the remaining teaspoon of All Purpose Seasoning.
4
Cook on low for 4 hours or until chicken is cooked through.
5
After 4 hours, add the peas, garlic and parsley. Cover and cook for 30 minutes.
6
Meanwhile, prepare the biscuits according to the package directions. When the chicken is finished cooking, top with prepared biscuits and serve.
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Tips & Tricks (5)
- Cube Your Chicken Strategically ✂️Cut chicken breasts into 1-1.5 inch cubes before cooking to ensure even cooking in the slow cooker and prevent dry, overcooked edges while centers remain undercooked.
- Pre-sauté Vegetables for Depth 🧅Quickly sauté your onions, celery, and carrots in a skillet for 3-4 minutes before adding to the crock pot to build a deeper, caramelized flavor foundation that elevates the entire dish.
- Add Biscuits at the End 🥐Place refrigerated biscuits on top of the filling only in the last 30-45 minutes of cooking on high heat; adding them earlier makes them soggy and dense rather than fluffy and golden.
- Thicken Before Topping ✨Mix a cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) into the pot 15 minutes before adding biscuits to achieve the perfect creamy consistency that won't make biscuits soggy.
- Season in Layers 🧂Add half your seasoning blend at the start for base flavor development, then taste and adjust with fresh parsley and remaining seasoning just before serving to maintain bright, fresh notes.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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