This recipe is for one of the most taste-bud-pleasing, comforting, and easy recipes in my cook book. It uses a lot of “cheat” ingredients, which is one reason it’s so easy. It also uses a slow cooker, which usually means a low-involvement dinner that basically cooks itself. What’s not to love?
Servings: about 6
Prep Time: 5 mins
Cook Time: 5 hrs
4 skinless boneless chicken thighs
2 tbsp salted butter
1 can cream of mushroom soup (condensed, 10.5 oz)
1 can cream of chicken soup (condensed, 10.5 oz)
1/2 carton chicken broth (16 oz)
1 bag frozen mixed veggies (16 oz)
1 bag frozen diced onions (12 oz)
Dry parsley (optional)
1 can biscuits
Place chicken thighs in slow cooker along with everything but the biscuits: butter, cream of mushroom soup, cream of chicken soup, chicken broth, mixed veggies, onions, salt, pepper, and parsley. Stir to mix somewhat – but it doesn’t have to be perfectly combined at this point. Cover and cook on high for 4 hours.
Tear biscuits into small pieces and drop into stew. Continue to cook on high for 1 hour, or until chicken reaches internal temperature of 165 and biscuits are cooked through. Use two forks to tear chicken into smaller pieces. Serve and enjoy!
The measurements for the ingredients are based on what was available at my grocery store. If you have a bag of mixed veggies or onions or canned ingredients that are slightly bigger or smaller, don’t worry about it, just toss it in. The stew will still be delicious!
Chicken thighs sometimes aren’t available as boneless and skinless. In that case, it will take a little bit more work to separate the skin and bones from the meat. You can carefully cut off the skin first, and then cut chunks of meat away from the bone, and toss them into the slow cooker just like that. Either way, don’t worry about cutting them up before cooking, because it’s super easy to shred those pieces after they’re cooked. Just probe around with two forks and tear up any big chunks you find, before serving.
Almost all of these ingredients can be purchased organic, or you can prepare them yourself if you prefer. Mixed veggies can be prepared with fresh produce by mixing peas, corn, chopped baby green beans, and thin chopped carrots. You can dice fresh onions. Even cream of chicken soup, cream of mushroom soup, and chicken broth can be made from scratch, if you prefer. And of course, buttermilk biscuits can be made by hand as well. I like to use shortcuts when possible, but you can make this recipe as “from scratch” as you’d like! Recipes for all of those things can be found easily online.