RECIPES CHICKEN CROCK POT RECIPES

Steps:

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, onion powder, salt, pepper and onion. ( I sometimes just use 2 cups of mixed frozen vegetables in place of the peas and carrots.)
• Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
• Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
• Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
• Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
• Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)

Steps:

• Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, onion powder, salt, pepper and onion. ( I sometimes just use 2 cups of mixed frozen vegetables in place of the peas and carrots.)
• Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
• Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
• Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
• Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
• Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)