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Ingredients
- 4 skinless boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion finely diced
Details
Servings 8
Level of difficulty Easy
Preparation time 10mins
Cooking time 3600mins
Cost Average budget
Preparation
Step 1
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Step 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.
For more flavour you need to add spices: cumin, parsley, poultry seasoning, seasoned salt and pepper. Try using 1 can of biscuits, not 2. (you can use the reduced fat version and tastes the same!) You can use 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I use 3/4 can of low sodium/lowfat chicken broth. At first, it seems like way to much liquid, but eventually the biscuits soak it all up! You can also add 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). Canned veges come out so tender! Cook the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up!
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