Now, before I get into today's recipe, I know that you're probably wondering where the heck I've been all these months. I know, I know. I disappeared. I've severely neglected the blog, and for that I'm truly sorry! I do, however, want to share with you the awesome and exciting reason why I've been MIA...
And here SHE is!
My husband and I are expecting! Our first little one is due January 1st, and we are so unbelievably excited to meet her! I'm right in the middle of my second trimester right now, and luckily I'm feeling a good deal better than I was...I dealt with some pretty nasty "morning" (HA!) sickness from 5 1/2 weeks until week 20-ish, and unfortunately for my husband, that meant I really didn't do much in the way of cooking. It also meant that I really had no recipes to share with you, since I wasn't spending any time in the kitchen.
Luckily, though, the sickness has now passed and I'm back in the swing of things! Today, I'm sharing with you a really flavorful twist on a classic comfort food. I hope you love it as much as we did, and I hope you'll come back and check out all of the great slow cooker recipes I'll be posting throughout the month!
"Inside Out" Slow Cooker Chicken Pot Pie
1 large can cream of chicken soup
1 regular can cream of celery soup
1 packet onion dip/soup mix
1 package frozen mixed veggies (peas & carrots, or whatever you like!)
1/2 cup chicken broth
1 cup baby red potatoes, quartered
4 boneless chicken breasts
1 can Pillsbury home-style biscuits
Put chicken breasts in bottom of slow cooker and top with remaining ingredients. Cook on low for 8 hours. Shred chicken with fork and stir all ingredients. Cook on low for additional 30 minutes.
Meanwhile, bake home-style biscuits as instructed. Spoon "pot pie" mixture over biscuits for serving.
Until next time...
Cheers!
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