Ingredients

The following ingredients have 8 Servings
  • 1-1/2 pounds chicken breasts (boneless, skinless)
  • 5 medium red potatoes (quartered)
  • 2 medium carrots (chopped)
  • 2 stalks celery (chopped)
  • 1 medium yellow onion (chopped)
  • 1 cup frozen sweet corn
  • 4 TBSP unsalted butter
  • 2 tsp minced garlic
  • 1/2 cup flour
  • 2 cups chicken stock
  • 2 large bay leaves
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/8 tsp marjoram
  • 1/8 tsp paprika
  • 1/8 tsp cayenne (optional)
  • salt and pepper
  • 16.3 ounce refrigerated biscuits (8 large biscuits)

Instruction

  • Lightly coat the inside of slow cooker with cooking spray.Place chicken breasts in bottom of slow cooker. Add potatoes, carrots, celery, onion and corn on top of the chicken.
  • In a medium saucepan over medium-high heat melt the butter. Add the garlic and cook until garlic is fragrant, 1 to 2 minutes. Add flour to the butter mixture and cook for 1 minute. Add the chicken stock, basil,oregano, thyme, marjoram,paprika and cayenne and bring mixture to a boil. Lower heat and cook until the sauce thickens, about 3 to 5 minutes.
  • Pour the sauce over the chicken and vegetables in the slow cooker. Stir to coat. Lay bay leaves on top. Place lid on the slow cooker. Cook for 2 hours on high and 4 hours on low setting.
  • The chicken is done when a meat thermometer reads 165°F at the thickest part of the chicken. The potatoes should also be fork tender. Discard bay leaves.
  • Remove the chicken breasts, using two forks shred into bite size pieces and return to the slow cooker. Season with salt and pepper to taste.
  • Preheat the oven to 375°F.
  • Divide the cooked chicken mixture evenly between 8 ramekins (8-10 ounce size).
  • Open the biscuit tube and separate 8 biscuits. Using your hands or rolling pin, flatten biscuit dough to form a round the same size as the top of the ramekins. Place a biscuit dough round on top of each ramekin and using a knife cut a few slits in the dough.
  • Place the ramekins on a sheet pan and bake for 9-12 minutes, until the dough is golden brown. Remove from the oven and allow to cool slightly before serving.