Preparation time: 20 minutes
Cooking time: 4 - 5 hours on High, 8 - 9 hours on Low
Difficulty: Easy - for beginners
Serves: 5 - 6
2 - 3 boneless chicken breasts
2 TB butter
2 10.5 oz cans cream of chicken soup (I prefer 1 cream of mushroom and 1 cream of chicken)
1 14.5 oz can chicken broth
1 onion, diced
1 large stalk celery, diced
1 TB dried parsley
1/2 cup diced carrots
4 Grands flaky biscuits, diced into 9 pieces each
Place chicken in bottom of crockpot. Top with butter. Scoop soups from the can and put on top of the chicken and butter. Pour chicken broth over all. Add diced onion and parsley.
Cover and cook for 4 - 5 hours on High, or 8 - 9 hours on Low.
After chicken is cooked, pull it out and shred it. Return it to the soup mixture. Add chopped carrots and diced biscuit pieces and gently stir. Turn crockpot on high for 1 hour and your meal will be ready!
NOTE: You can easily double or triple the recipe to feed a crowd. I am making it this week for our church youth group, and will probably double it in each of the 6 crockpots/2 roasters to get everyone fed. Perfect meal for these -5 degree January days in Wisconsin.
I serve with a side of roasted green beans (roasted with black pepper, bacon and some brown sugar) and it is the best meal for a cold night ever!