INGREDIENTS
2 Tbsp. butter
2 cans cream of chicken soup
1 (14.5 oz) can chicken broth
1/2 onion, diced OR you can use 2 Tbsp. dried, diced onion
1 Tbsp. dried parsley
4 Grands flaky refrigerator biscuits
Place chicken in crockpot. Plop the butter on the chicken.
Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
Pour the chicken broth over all.
Add the diced onion and dried parsley.
Cover and cook on High for 4-5 hours or Low for 8-9 hours.
After the chicken is cooked, shred it and put it back into the soup.
Cut each biscuit into 9 pieces.
Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.
Then scoop the cream of chicken soup on that (since I doubled this recipe, I only had 3 cans of cream of chicken soup, so I added a can of cream of mushroom soup).
Pour the chicken broth over all.
Add the diced onion and dried parsley.
Cover and cook on High for 4-5 hours or Low for 8-9 hours.
After the chicken is cooked, shred it and put it back into the soup.
Cut each biscuit into 9 pieces.
Stir gently into the soup. Cover and turn the crockpot to High and cook for another hour.
