Crock Pot Chicken Cobbler |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
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This is my basic filling for chicken pot pie, with a little twist. It's done in the crock pot and spooned over fresh hot biscuits. I use the canned variety on weeknights, but use your favorite recipe. Ingredients:
3 cups potatoes, cubed |
2 cups carrots, cubed |
1 cup onion, chopped |
15 ounces canned green beans, drained |
15 ounces canned corn, drained |
10 ounces cream of chicken soup |
1 lb boneless skinless chicken breast |
1 -2 teaspoon garlic powder |
1 teaspoon dried thyme |
pepper, to taste |
paprika, to taste |
1/4 cup water |
1 tablespoon cornstarch |
biscuits or rice or noodles, for serving |
Directions:
1. Place carrots and potatoes in microwave safe dish with 1/4 cup water. Place in microwave for 3 minutes Drain.
2. Put potatoes, carrots, onion, green beans and corn in crock pot. Pour in 3/4 of can of cream of chicken, garlic powder and thyme. Stir.
3. Place chicken breasts on top of vegetables, spoon remaining soup over chicken breasts covering each. Season with paprika and pepper.
4. Turn crock pot to low and cook for 8 hours.
5. 30 minutes before serving, break up chicken with a spoon. If sauce needs to thicken, dissolve cornstarch in water and add to crock pot. Turn on high for about 20 to 30 minutes or till thick as desired.
6. Spoon mixture over hot biscuits, rice or noodles. Enjoy.
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