2 boneless, skinless chicken breasts
2 leeks, trimmed and chopped
4 carrots, peeled and chopped
1 cup fresh or frozen green peas (I used frozen)
handful of chopped mushrooms (optional)
2 cups heavy cream (I know, I know...)
1 cup chicken broth
can of refrigerator biscuits (Grands of TJ's version will work just fine)
Wash and trim the chicken breasts to your preference. (I am picky so I basically dissect mine.) Place at the bottom of the crock pot.
Chop veggies and add on top of chicken.
Add cream and chicken broth, and stir to combine.
I did all this the night before while I was making that night's dinner. It took less that 10 minutes!)
Cook on low in a Crock Pot for 6 hours (I did 8, as one of the recipes I was using suggested, and the "gravy" tasted just the slightest bit burnt.) Break up the chicken with a fork.
Quarter or cut your biscuits into bite sized cubes.
Add on top of chicken mixture.
Cook on high for an additional 30-60 mins, or until puffed up and solid looking. (If you want to speed up this part of the meal, throw the biscuits in the oven and cook according to package directions. Slice and add chicken mixture between the two halves.)
Enjoy with a green salad to balance out all that cream!
(To avoid foodie plagiarism, I will say that this Crock Pot creation is a Nicole original, but I was heavily inspired by this slow cooker recipe [found via Courtney Schutz on Pinterest] and Fresh Every Day's Creamy Chicken with Biscuits.)