Description
A comforting dish of boneless chicken breast cooked in a creamy sauce with biscuit pieces.
Ingredients
Scale
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 2 cans condensed cream of chicken soup, undiluted (10 oz. each)
- 1 can chicken broth (14 oz.)
- 14 oz water (use the empty broth can to measure)
- 1 tube refrigerated biscuit dough, torn into pieces (7 oz.)
- Chopped parsley (for serving, optional)
Instructions
- Place the chicken in a slow cooker. Sprinkle with the poultry seasoning, paprika, and pepper.
- In a medium bowl, whisk together the 2 cans of soup, chicken broth, and water; pour the mixture over the chicken in the slow cooker.
- Cover and cook for 5 to 6 hours on HIGH.
- About 90 minutes before serving, remove the chicken from the slow cooker and roughly chop into pieces. Return the chicken to the slow cooker.
- Add the torn biscuit dough, pressing down gently to make sure they are all submerged. Cook until the dough is no longer raw in the center.
- To serve, sprinkle with chopped parsley.
Notes
- Ensure the biscuit dough is evenly distributed in the liquid for the best texture.
- This recipe can be adjusted for additional servings by increasing ingredient quantities.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg