3 pounds boneless, skinless chicken breasts
1 yellow onion, chopped
1 cup mushrooms, chopped
16 ounces frozen vegetables
2 cans cream-of-something soup, or combine in a saucepan:
4 Tablespoons butter
6 Tablespoons flour
1 cup milk
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon poultry seasoning
1 can refrigerated biscuits, or one batch drop biscuits
Put the chicken and vegetables into the bottom of the crockpot. Add the cream-of soups, or your homemade substitute.
Cover and cook on low for 6-8 hours, or on high for 4-5. An hour before serving, shred chicken with two large forks, and drop in the biscuit dough.
Cover and cook on high for another hour. The biscuits are done when you can insert a knife and it comes out clean.
Serve in bowls, with a biscuit or two per person.
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