Best served over warm biscuits, either frozen or home-made.
2 cans cream of chicken with herb soup
1 1/2 cups chopped and peeled raw carrot (or baby carrots cut in half)
2 cups red skinned or new potatoes chopped into cubes
1 bag frozen peas
1 medium onion, diced
1 lb boneless chicken breasts or thighs, chopped into 1" chunks
1 cup milk
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and pepper
Combine soup, carrots, milk, herbs, potatoes, onion and chicken in your slow cooker
Cook on low for about 7 hours
30 minutes before serving, stir in frozen peas
Serve over warm biscuits
The herbs can be changed a bit to suit, but do go well with this recipe.
If you can't find cream of chicken with herb soup, plain cream of chicken works well too.