Ingredients

The following ingredients have 4 Servings
  • 1 1/2-2 pounds boneless (skinless chicken breasts or thighs)
  • 1 medium onion (chopped)
  • 2 Tablespoons butter
  • 2 teaspoon dried parsley
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 2 cups chicken broth
  • 2 cans (or boxes cream of chicken soup)
  • 8-10 canned (REGULAR size, buttermilk biscuits)

Instruction

  • Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
  • Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6 hours, or high heat for 4 hours.
  • After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
  • Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
  • Replace the lid and continue cooking for 1-2 more hours over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!