3 chicken breasts (I used frozen and they worked fine)
1 can refrigerated biscuits
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Let's Make It
In slow cooker combine soup, broth, carrots & celery. Then add the chicken breasts and sprinkle with pepper.
Cook on low for 6 hours.
Remove chicken & set aside under foil wrap. Flour a board (or surface) and roll out each biscuit to 1/8" thick and cut them into 2" long pieces. Add biscuit pieces to broth mixture and continue cooking on low for 45 minutes.
Shred chicken breasts and add back in slow cooker, cook for about 10 minutes...YOU'RE DONE!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.