4/5
(1 Votes)
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tbsp butter
- 2 cans cream of chicken soup
- 1 (14.5 oz) can chicken broth
- 1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
- 1 Tbsp. dried parsley
- 4 Grands flaky refrigerator biscuits
Preparation
Step 1
Place chicken in crockpot. Plop the butter on the chicken. Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup). Pour the chicken broth over all. Add the diced onion and dried parsley. Cover and cook on High for 4-5 hours or Low for 8-9 hours. After the chicken is cooked, shred it and put it back into the soup. Cut each biscuit into 9 pieces. Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.