- 2 large chicken breasts, thawed
- 2 Tablespoons of butter
- 2 cans of Cream of Chicken (optional with Herbs)
- 1 can of Chicken broth
- 2 Tablespoons of dried parsley
- Flakey grand biscuits
- Optional: Add vegetables like sliced carrots and peas
Plug in your crockpot and set the heat to high. Put the two chicken breasts, butter, parsley, chicken broth and cream of chicken into the crockpot. Cover and cook on high for 4-6 hours. (If you are making for later, you could start this over lunch and it would be ready when you get home). I would add the vegetables at this time too.
Once the chicken has cooked, I took the two pieces out and shredded the chicken with a fork. Add the shredded chicken back into the crockpot. Now cut up the biscuits into small pieces roughly about 9 pieces per biscuit. Add the biscuits to the crockpot, cover and cook on high heat for 45 minutes. Stir occasionally to make sure the biscuits are covered in the liquid. Serve and enjoy!
And now I have another excuse to go see the little baby again to pick up my crockpot!