Cover chicken with spices to get a Crock-Pot dinner you’ll absolutely adore

Cover chicken with spices to get a Crock-Pot dinner you’ll absolutely adore

Ingredients:

4 boneless, skinless chicken breasts (approximately 1-2 pounds, or 450-900g)
1/4 teaspoon (1ml) poultry seasoning
1/4 teaspoon (1ml) paprika
1/4 teaspoon (1ml) black pepper
2 10-ounce (300ml) cans of cream of chicken soup
11 ounces (329 ml) water
11 ounces chicken broth (329 ml), regular or low sodium
2 8-count cans of refrigerated biscuit dough
Optional: 3 sliced celery ribs and 1 large diced onion
Optional garnish: freshly chopped parsley

Direction:

1. Place the chicken breasts in the bottom of the slow cooker and top with poultry seasoning, paprika, and black pepper. Tip: If you prefer a more traditional meal, add some sliced celery ribs and chopped onions.
2. In a small bowl, whisk together the cream of chicken soup, water, and chicken broth until smooth. Pour over the top of the chicken, cover, and cook on high for 6 hours.
3. Remove the chicken breasts when there are 90 minutes left in the cooking time. Chop them into bite-sized pieces and return them to the slow cooker.
4. Cut each biscuit into 9 equal pieces and add to the slow cooker. Tip:Spoon the liquid over them, but do not stir them into the mixture. You want them to steam on top of the liquid.
5. Remove when the biscuits are no longer raw and serve with freshly chopped parsley.
Enjoy!

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