Ingredients:
4 boneless, skinless chicken breasts
2 Tbsp butter
1 can (10.75 ounce) of cream of chicken soup
1 can (10.75 ounce) cream of celery soup
3 1/2 cups chicken broth
1 onion, diced
1 cup celery, diced
1 cup carrots, sliced
2 chicken bouillon cubes
1 (10 ounce) can refrigerated biscuits
Salt and pepper to taste
Directions:
Excluding the biscuits, put all ingredients in the slow cooker. Cover and cook on low for 8 hours. About an hour before serving, remove chicken and pull into pieces; return to soup mixture. Place torn biscuit dough into the slow cooker and cook until dough is no longer raw.
*taken from The Crockin Girls Slow Cooking' Companion
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