Ingredients
- 1 onion, chopped
- 1.25 lb boneless skinless chicken breasts
- 2 cans cream of chicken soup
- 2 cups low-sodium chicken broth
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1 cup frozen peas
- 1 can refrigerated biscuits
Instructions
- Layer chopped onion at the bottom of the slow cooker, then add chicken breasts on top. Season with oregano, salt, and pepper.
- Pour cream of chicken soup and chicken broth over the chicken. Add thyme and a bay leaf.
- Cook on high for about 3 hours until chicken is tender. Remove thyme and bay leaf, shred chicken, and stir in celery, carrots, peas, and garlic.
- Cut biscuits into bite-sized pieces and gently fold them into the mixture. Cook for another 2 hours on high until biscuits are fluffy.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
