Description
A comforting and hearty slow cooker dish featuring leftover chicken and a variety of vegetables.
Ingredients
Scale
- 3–4 cups leftover cooked chicken
- 1 small onion (diced)
- 2 bell peppers (diced)
- 1 stalk celery (diced)
- 1 cup chicken stock
- 1 can (10 ounces) cream of mushroom soup
- 1 teaspoon garlic powder
- 4 tablespoons butter
- 1 ½ cup frozen peas
- 8 ounces sliced mushrooms
- 1 cup heavy cream
- Biscuits for serving
Instructions
- Shred the chicken. Dice the onion, celery, and bell peppers.
- Add the chicken, onion, celery, peppers, chicken stock, cream of mushroom soup, garlic powder, and butter to your slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- Add the peas, mushrooms, and cream thirty minutes before serving. Cook on low for the last 30 minutes.
- Serve over biscuits, noodles, or mashed potatoes.
Notes
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Feel free to add other vegetables like carrots or corn for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg