Prep Time::10 mins
Cook Time:: 7 hrs
Total Time:: 7 hrs 10 mins
Servings::8
Yield::8 servings
Ingredients
1 large yellow onion, diced
2 pounds skinless, boneless chicken breast halves
1 (22 ounce) can 98% fat-free condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
2 teaspoons poultry seasoning
ground black pepper to taste
2 cups low-sodium chicken broth
1 (12 ounce) package frozen peas and carrots
1 (10 ounce) can buttermilk biscuit dough, separated
Directions
Place diced onion in a slow cooker. Top with chicken.
Mix both condensed soups, poultry seasoning, and pepper together in a bowl; pour over the chicken in the slow cooker. Pour in chicken broth and cook until chicken is falling apart, on Low for 10 hours, or on High for 5 hours.
Pour in peas and carrots and cook on Low until soft, 1 to 2 hours more.
Roll out the biscuit dough thin and flat. Cut into quarters or strips, then cut in half. Add dough pieces to the slow cooker and stir to make sure they are submerged in the liquid. Cook for another 1 to 2 hours on Low.
Cook's Notes:
You can use thighs instead of breasts. I use Pillsbury(R) Grands!(TM) Southern Homestyle Buttermilk Biscuits.
I like cooking on Low because the chicken comes out so juicy and tender.