Directions
- 1Place 1 lb of boneless skinless chicken in the bottom of the crockpot. Season with whatever you like, just be sure to not add too much salt.
- 2Add 1 can of cream of celery and 1 can of cream of chicken with herbs.
- 3Add in some carrots, celery, and onions and give that a good mix.
- 4Pour in 4 cups of low sodium chicken broth.
- 5Cook on high for 3-4 hours or on low for 4-6 hours.
- 6Take the chicken out of the crockpot and shred it up.
- 7Add the shredded chicken back into the crockpot.
- 8Take an 8 count can of homestyle biscuits, flatten them out on a lightly floured surface and cut them into 9 pieces each.
- 9Add the biscuits to the crockpot and make sure they're just covered by the liquid.
- 10Cook on high for at least one hour to 90 minutes or until the biscuits are cooked through.
- 11Gently stir and let it sit for at least 10 minutes to thicken up.
- 12Season to taste if needed.
Ingredients
- 1 lb boneless skinless chicken
- 1 tsp Kinder's Buttery Poultry Blend Seasoning
- 1 tsp Dash Garlic & Herb Seasoning Blend
- 1 tsp black pepper
- 1 can cream of celery soup
- 1 can cream of chicken with herbs soup
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 cups low sodium chicken broth
- 8 big cans homestyle biscuits
Equipment
slow cookermeasuring cupspoonkniferolling pinextra large grinder
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