This recipe has been a great hit over at Navy Wife Cook. It has received lots of wonderful feedback from readers – let’s have a look at what they’ve said about it:
“I fixed this today, had company show up for supper. He’s a real beef eater, as is my husband and they both loved this dish!! It was so easy, too. The only change I made was to add some poultry seasoning as someone mentioned. I bet we could all use more tasty, easy recipes like this!”
Ingredients
2 Tablespoons Land O Lakes Butter
4 Tyson boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Campbell’s Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
Gold Medal flour
Instructions:
Place all the ingredients (except biscuits and flour) in a greased slow cooker, and fill with enough water to cover.
Secure lid and cook for 5 to 6 hours on High. 30 minutes before serving, roll each torn biscuit piece in flour, then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
Quick Tip: Use crock pot liners for easy cleanup once the meal is eaten.
Thank you to Navy Wife Cook for this awesome recipe.
