4 Skinless, boneless chicken breast, cut into bite size pieces
2 (10 3/4 oz) cans of Cream of Chicken Soup
(10 3/4 oz) can of Cream of Mushroom Soup
1 T. butter
1 medium size onion - diced
2 (10 oz)
refrigerated biscuits - quartered
Salt and Pepper to taste
1 large can of mixed vegetables (drained) optional
liner into crock pot (slow cooker)
Place chicken, soups, butter, onion, salt and pepper into slow cooker, add water
to cover all ingredients. Place lid on and cook on HIGH setting for 4 hours.
Add biscuits to mixture in cooker,
gently push biscuits to coat in liquid. Return lid to cooker and cook for at least 1 1/2 hours more. Biscuits should be done
in center. Makes about 6 servings.
P.S. - I like to add a large can of mixed vegetables such as
Veg All right before adding the biscuits - be sure to drain off vegetables before adding.
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