Whew... Enough said.
Ingredients
🥧 1 ½ lbs. boneless skinless chicken breasts
🥧 1 small white or yellow onion, chopped
🥧 4 small russet potatoes, peeled then diced
🥧 1/3 cup chopped celery
🥧 2 bags (10 ounces each) mixed frozen vegetables (corn, peas, green beans and carrots mix)
🥧 1 can (10 ounces) cream of chicken or mushroom.
🥧 1 cup milk (I use coconut milk )
🥧 1 Tablespoon unsalted butter
🥧 2 Tablespoon dry ranch seasoning mix
🥧 2 teaspoons minced garlic
🥧 1 teaspoon seasoned salt (I use Old Bay)
🥧 2 Tablespoons chicken bouillon powder
🥧 1/2 teaspoon black pepper
🥧 2 Tablespoons of dry Italian seasoning
🥧 Warm biscuits, for serving on the side or if you have ramekins. A store-bought pie crust or puff pastry is the way to go. (Gluten-free works as well).
Instructions
1. Place everything in a large 7 quart slow cooker. Cover with lid and cook on low heat for 6 hours OR cook on high heat for 3 hours. Or until the potatoes can be pierced easily with a fork.
2. Carefully remove the chicken breasts and shred. Place shredded chicken back in to the slow cooker and gently stir to combine everything.
((Optional))
1. I highly recommend purchasing ramekins because having this dish in its own pie crust is heavenly. Be sure to poke a couple small slits in the top crust to allow steam to escape.
2. Follow the baking instructions on the package, and (Don’t forget to brush the top crust with a lightly whisked egg).
3. Let stand for 10 minutes Enjoy❤️!
Credits:
Jbizhollywood