Ingredients:
3 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 onion, finely diced
1 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Veggies of your choice (a bag of frozen mixed veggies would work well)
Enough chicken broth to cover the chicken.
Directions:
Place the chicken, soup, and onion (and veggies if you so choose) in a slow cooker, and fill with enough chicken broth to cover. Cover, and cook for 8-9 hours on low. About 1 hour before serving, place the torn biscuit dough in the slow cooker and turn on high. Cook until biscust are cooked in the center
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