*ingredients
° 1 1/2-2 pound boneless, skinless chicken breasts
° 1 onion, chopped
° 2 tablespoons of butter
° 2 teaspoons dried parsley
° 1/2 teaspoon seasoned salt
° 1/4 tsp poultry season
° 1/4 tsp garlic powder
° 2 c chicken broth
° 2 cans or cans of chicken soup with cream
° 10 regular sized canned milk biscuits (I am using two small packets, each containing five biscuits)
* instructions :
Place chicken on bottom of slow cooker with chopped onion and 2 TB butter. Sprinkling with dry parsley, seasoning salt, poultry season, & garlic powder.
Add chicken broth and cream of chicken soup to the crock and stir all ingredients until combined. Place the lid on top and cook over low heat for 6 hours or on high heat for 4 hours.
After cooking for at least 6 hours, or 4 hours on high heat, remove the lid and stir the mixture with a spoon or fork, breaking the chicken into smaller pieces.
* Cut the biscuits into quarters and add to the crock. Push the cookie dough into the crock pot a little bit so it absorbs the sauce while it's cooking.
*Replace the lid and continue to cook for another 1-2 hours over high heat until the crackers are softened and beginning to turn golden brown.
Enjoy !
