Ingredients

The following ingredients have 12 Servings
  • 8 - chicken thighs (you can use 4 chicken breasts if you'd rather, but I think thighs give better flavor)
  • 2 can(s) cream of chicken soup (10.5 oz each)
  • 1 can(s) cream of celery soup (10.5 oz)
  • 3 1/2 cup(s) chicken broth
  • 1 medium onion, diced
  • 1 cup(s) celery, diced
  • 1/2 - bag of frozen peas, thawed (use your discretion as to how many you like)
  • 1 - chicken bouillon cube
  • 1 can(s) refrigerated biscuits
  • - salt & pepper, to taste
  • - all-purpose seasoning, to taste

Instruction

  • Excluding the biscuits, put all the ingredients in the Crock Pot.
  • Set Crock Pot to cook on low for 8 hours.
  • At the 7 hour mark, remove the bones from the chicken thighs.
  • Tear up the biscuits into bite-sized morsels.
  • Put them in the Crock Pot. If the mixture appears to be a bit thin, you can add a few dashes of flour to thicken it. I usually do this at this point.
  • Cook the mixture the remaining hour.