Ingredients

The following ingredients have 4 Servings
  • 1 large onion (diced)
  • 1 can cream of celery soup ((10.5 oz) )
  • 1 can cream of chicken soup ((10.5 oz) )
  • 1 tablespoon fresh parsley
  • 1 teaspoon poultry seasoning
  • black pepper to taste
  • 4 skinless boneless chicken breasts
  • 2 cups low sodium chicken broth
  • 2 cups frozen vegetables ( or peas and carrots, defrosted)
  • 1 can refrigerated biscuits ((8 pieces) Buttermilk, Country or Homestyle)

Instruction

  • Add onion to 6 qt crock pot and top with chicken breasts.
  • In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours.
  • Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible.