Prep time: 10 minutes
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Cook time: 4 hours on high or 8 hours on low
Yield: 6 servings
Serving size: Heaping 1 cup and 1 biscuit
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 small onion, diced
- 3½ celery stalks, diced
- 2 (10.5-ounce) cans Campbell’s® Healthy Request condensed cream of chicken soup
- 1 cup fat-free milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (16-ounce) bag frozen mixed vegetables, thawed
- 2 tablespoons chopped fresh parsley
- 1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits
Instructions
- Place the chicken breasts in a slow cooker. Top the chicken with the onion and celery.
- In a small bowl, combine the chicken soup, milk, garlic powder, thyme, salt and pepper and whisk until mixed well. Pour the mixture into the slow cooker.
- Cover and cook on high heat for 4 hours or on low heat for 8 hours.
- About 30 minutes before serving, remove the chicken from the slow cooker with a slotted spoon and shred with two forks. Return the shredded chicken to the slow cooker and stir in the vegetables and parsley. Cook for an additional 30 minutes.
- Preheat the oven to 400° F.
- Bake the biscuits according to the package directions.
- To serve, place a heaping 1 cup of the chicken mixture in each bowl and top with a biscuit.
