SLOW COOKER CHICKEN AND BISCUIT SOUP

By Nanadi-2

Ingredients

• 1 1 1 bag Tyson frozen shredded cooked chicken.
• 2 2 2 cans cream of chicken soup.
• 4 4 4 cups chicken broth
• 3 3 3 carrots sliced
• 1 1 1 onion chopped
• 3 3 3 celery stalks chopped
• 1/2 1/2 1/2 cup frozen corn
• 1/2 1/2 1/2 cup frozen peas
• 1 1 1 tsp. lemon pepper
• 1 1 1 tsp salt
• to to taste
• 1/4 1/4 1/4 cup sour cream
• 2 2 2 pkgs. Pillsbury biscuits

Details

Preparation time 15mins
Cooking time 330mins

Preparation

Step 1

Cut all the vegetables and place in a 6 quart crock pot.
Add the corn and peas.
Add the chicken on top. (it can still be frozen)
In a bowl mix together the soup, broth and seasonings together.
Pour over the the chicken and vegetables.
Cook on low for 4-5 hours.
/2 hour before eating, cut the biscuits into fourths.
Bake according to package directions on a parchment lined cookie sheet.
*Don't over cook.
Mix in the sour cream to the soup and add the biscuits.
Heat for another ½ hour.