I'm sharing yet another crock pot recipe with you today! It seems like these are the only kinds of recipes I have time for lately! This one is so easy and so yummy.
*Updated just a tiny bit on 12/4/12*
1 package of boneless, skinless chicken breasts
2 10oz cans cream of chicken soup (or one 26 oz can)
2 cans biscuit dough
2 tablespoons butter
salt & pepper to taste
water or half and half or a combo of the two (use half and half for extra creamy-ness)
Quarter your chicken breasts and place them in the pot with the butter, soup, salt, pepper and other seasonings. You can certainly use fresh garlic and onions, but I usually just take the easy way out and throw in the powder! (I don't measure these, honestly. I just sprinkle in a little and taste it after the chicken is thoroughly cooked, then make any adjustments needed). Add about half a can of water (or half and half), just enough to cover the chicken. Cook on high for 5 hours, or on low for 7-8 hours. For the last hour of cooking time, add in torn pieces of biscuit dough. At this point, you can also take your chicken out and shred it if you prefer it that way. For a healthier option, you can use fat free soup and low fat biscuit dough.
I like to serve this with egg noodles (because I'm a carb fanatic!) but it's delicious all by itself too!