Ingredients

The following ingredients have 8 Servings
  • 1 1/4 ounds boneless skinless chicken thighs
  • 20 ounces chicken gravy ((1 jar))
  • 4 red potatoes ((cut into 1 inch cubes))
  • 10 ounces mixed vegetables ((1 bag))
  • 1 cup diced onion ((can be frozen, no need to thaw))
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (8 biscuit) tube refrigerated biscuit dough

Instruction

  • Place the chicken in the slow cooker.
  • Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour over the chicken.
  • Cook on low for 6-8 hours.
  • Twenty minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
  • Transfer the chicken and veggies to a 9x13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture.
  • Cut each round biscuit in half from side to side (to form two thinner rounds) and place on top of the chicken and veggies, touching each other.
  • Bake for about 15 minutes until the biscuits are golden brown on top.