Ingredients
- 2 cans cream of chicken soup
- 2 cans very hot water
- 1 teaspoon minced garlic
- 1/4 teaspoon black pepper
- 2 lbs garlic herb frozen, boneless skinless chicken breasts
- 1 tube Pillsbury Refrigerated Grands Biscuits
- 1/2 cup grated parmesan
- 1/2 tablespoon garlic pepper
- 1 cup finely shredded sharp cheddar cheese
Preparation
Step 1
Line slow cooker with a slow cooker liner for easy cleanup.
Put 2 cans of cream of chicken soup in a slow cooker.
Fill both cans with very hot water and add them to the slow cooker.
Add garlic and ground pepper and whisk until combined.
Next, add the garlic and herb frozen, boneless, skinless chicken breasts.
Cook on high for 5-6 hours (8-9 on low) or until chicken is fully cooked.
About 1½ hours before serving, cut or tear the chicken breast into bite size pieces and return to the slow cooker.
In a small bowl, mix together grated parmesan cheese and garlic pepper.
Open 2 tubes of Pillsbury Refrigerated Buttermilk Biscuits. Cut each biscuit into 4 pieces and roll it in the parmesan mixture and then place them on the liquid in the crockpot.
Put the lid back on and continue cooking on high for another 1 to 1½ hours or until the center of the biscuits are cooked. Use a fork to peel back the top of a biscuit piece to check if it is cooked inside.
Sprinkle the biscuits with finely shredded sharp cheddar cheese.
Replace the lid and allow the cheese to melt for 6-9 minutes.