Ready In: 6 Hours
Ingredients as the recipe was written:
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces.
My ingredients:
I used one can of Cream of Mushroom soup and one can of Cream of Chicken and one entire can of chicken broth. I used 10 breasts and 1/2 bag of frozen carrots. And I used one can of Grand Biscuits. Hubby said to add noodles and nix the biscuits, add celery and onion. 🙂 I will make this again soon, it was SO GOOD! I shredded the chicken with forks after it was cooked. *I used broth vs. water in the directions.*
Directions:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.