Chicken and Creamed Vegetables

Chicken and Creamed Vegetables

  • Prep: 10 min
  • Cook Time: 5 hr
  • Total: 5 hr 10 min
  • Serving: 4 servings

Creamy chicken and vegetable slow cooker dinner served over biscuits or thick toast.


  • 4 large boneless, skinless chicken breast halves, thinly sliced
  • 1 (10 ounce) can cream of chicken soup
  • 1 (16 ounce) package frozen peas and carrots, thawed
  • 1 (12 ounce) jar chicken gravy
  • 1 cup water, divided
  • Biscuits or Texas toast


  1. Mix the soup with 1/2 cup of water in a greased slow cooker. Stir in the chicken slices. Season with salt and pepper. Cook covered for 4-5 hours on low.
  2. Stir in the vegetables, gravy and 1/2 cup water. Turn the heat to high and cook for 1 more hour, or until the peas and carrots are tender.
  3. Serve the mixture over the biscuits.

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