READY IN: 7hrs 20mins
1 1⁄2 – 2lbsboneless skinless chicken thighs or 1 1/2-2 lbsboneless skinless chicken breasts
1⁄2 teaspoonseasoning salt
1⁄4 teaspoonpoultry seasoning
1⁄4 teaspoongarlic powder
2 (10 3/4ounce) cans cream of chicken soup
1 (10 ounce) cangrands buttermilk biscuits, each biscuit cut into 6 pieces
Place chicken in the bottom of slow cooker, along with chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, poultry seasoning, and garlic powder.
Add chicken broth and cream of chicken soup to crockpot, and stir all ingredients to combine. Place lid on top and cook over low heat for 6-8 hours, or high heat for 4-5 hours.
After cooking for at least 6 hours on low, or 4 hours on high, remove lid and stir mixture with a spoon or fork, breaking apart the chicken into smaller chunks.
Chop the biscuits into sixths and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they will absorb the gravy as they cook.
Replace the lid and continue cooking for 1 more hour over high heat until biscuits are cooked through and begin to turn golden brown. Taste and adjust seasoning, if needed.
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