Ingredients

The following ingredients have 4 Servings
  • 1 cup diced onion ((about 1 onion))
  • 4 chicken breasts
  • 1 tsp dried oregano
  • 1 tsp salt ((to taste))
  • 1/4 tsp black pepper
  • 1 tsp dried basil
  • 2 (10) oz cans cream of chicken soup
  • 1 1/2 cups chicken stock
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1 cup canned corn
  • 16 oz can refrigerated biscuits

Instruction

  • Place the diced onion into the bottom of the slow cooker.
  • Place chicken breasts on top of the diced onion
  • Sprinkle herbs and salt and pepper over the top of the chicken breasts.
  • Pour cream of chicken soup and chicken broth over the top of the chicken breast. Spread evenly over the top of the chicken.
  • Cover the slow cooker with the lid and cook for 3 hours on high, or about 4 to 5 hours on low.
  • Remove the chicken breasts and shred the chicken with two forks. Return the chicken to the slow cooker.
  • Add in the celery, carrots, and corn, and stir everything together.
  • Cut raw biscuits into quarters.
  • Sprinkle biscuits over the top of the chicken mixture.
  • Cook for another 1 hour on high, or until the vegetables are tender and the biscuits are cooked through.
  • Stir biscuits in if you want them more dumpling like.
  • Serve hot.