READY IN: 7hrs 20mins


  • 1 12 – 2lbsboneless skinless chicken thighs or 1 1/2-2 lbsboneless skinless chicken breasts
  • 1mediumonion, chopped
  • 2tablespoonsbutter
  • 2teaspoonsdried parsley
  • 12 teaspoonseasoning salt
  • 14 teaspoonpoultry seasoning
  • 14 teaspoongarlic powder
  • 2cupschicken broth
  • 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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