Ingredients

Method

1. 1

   Add the bag of frozen mixed vegetables to the slow cooker.

2. 2

   Follow with the chopped celery.

3. 3

   Add the chopped onion.

4. 4

   Add the minced garlic and red chili pepper paste.

5. 5

   Add the chopped potatoes.

6. 6

   Follow with the chicken broth.

7. 7

   Add the heavy cream.

8. 8

   Sprinkle in the chicken bouillon powder.

9. 9

   Add freshly ground black pepper.

10. 10

    Open and pour in both cans of Campbell's Cream of Chicken with Herbs soup.

11. 11

    Stir all the ingredients in the slow cooker to combine.

12. 12

    Place the raw chicken breasts on top of the vegetable mixture.

13. 13

    Season the chicken with nutritional yeast.

14. 14

    Add more black pepper and garlic powder.

15. 15

    Place pats of butter on top of each chicken breast.

16. 16

    Cover the slow cooker, set it to cook, and let it cook until the chicken is tender and cooked through (typically 4-6 hours on low or 3-4 hours on high).

17. 17

    While the stew is cooking, open the tube of biscuit dough and place the biscuits on a baking sheet.

18. 18

    Brush the tops with melted butter.

19. 19

    Sprinkle shredded cheddar cheese over the buttered biscuits.

20. 20

    Top with a sprinkle of dried herbs.

21. 21

    Bake according to the package directions until golden brown.

22. 22

    Once the chicken is cooked, remove the lid from the slow cooker.

23. 23

    Use two forks to shred the chicken directly in the pot.

24. 24

    Stir to incorporate the shredded chicken into the stew.

25. 25

    Ladle the hot chicken stew into a bowl.

26. 26

    Top with a fresh-baked cheesy biscuit.