- 1 1/2-2 pounds boneless skinless chicken breasts or thighs
- 1 medium onion chopped
- 2 Tablespoons butter
- 2 teaspoon dried parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 2 cups chicken broth
- 2 cans or boxes cream of chicken soup
- 8-10 canned REGULAR size buttermilk biscuits
- Use the Cream of Chicken soup from Pacific Foods for a wholesome and recognizable ingredient option. Cook the biscuits in the crockpot for at least one hour; cooking times may vary depending on your slow cooker. Avoid flaky or Grands style biscuits, opting instead for REGULAR size canned buttermilk biscuits. If using larger biscuits, cut them into smaller pieces and use approximately 4-5 total. For a veggie boost, add a small bag of frozen vegetables when shredding the chicken before adding biscuit dough. Store leftovers in an airtight container in the refrigerator for up to three days.
