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Monday, June 27, 2016


1½-2 pounds boneless, skinless chicken breasts or thighs
1 medium onion, chopped
2 TB butter
2 tsp dried parsley
½ tsp seasoned salt
¼ tsp poultry seasoning
¼ tsp garlic powder
2 cups chicken broth
2 cans (or boxes) cream of chicken soup
10 canned, regular size, buttermilk biscuits (I use two small cans, each contains five biscuits)


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 6-8 hours, or high heat for 4-5 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 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Enjoy!

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