Ingredients
1large onion,diced
10.5ozcream of celery soup,1 can
10.5ozcream of chicken soup,1 can
1tbspparsley,fresh
1tsppoultry seasoning
black pepper,to taste
4chicken breasts,skinless, boneless
2cupschicken broth,low sodium
2cupsvegetables,frozen or peas and carrots, defrosted
8biscuits,1 can, refrigerated, like Buttermilk, Country or Homestyle
Preparation
Add the onion to 6-quart crockpot, then top with the chicken breasts.
In a small bowl, combine the cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper.
Spread the soup mix over the chicken breasts, then top with the chicken broth.
Cook on High for 5 hours.
Approximately 1 hour before serving, after 4 hours of cooking time, roll each biscuit thin and flat.
Cut the biscuit into 4 strips.
Add the vegetables to the slow cooker, then stir.
Add the biscuit strips on top, then place the lid back on.
Remove the chicken breasts, then slightly shred.
Add the chicken back into crockpot, then stir. Let cook an additional 10 minutes.
Serve warm, and enjoy!
