https://youtu.be/cqplg4kERXA
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 cups reduced sodium cream of chicken soup
- 1 onion diced
- 2 carrots sliced
- 2 medium celery stalks chopped
- 10 ounces of refrigerated reduced-fat biscuit dough torn into pieces
- 1 cup of frozen peas
Servings:
Units:
Instructions
- Place chicken, margarine, cream of chicken soup, and onion in slow cooker. Cover and cook on high for 6 hours. Stir in carrots and celery after 5 hours of cooking
- Place torn biscuit dough in slow cooker 30 minutes before serving. Cook until dough is no longer raw in the center about 25 minutes. Peas will be added in the last 10 minutes of cooking... Serve warm.
Recipe Notes
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