Print
Ingredients
Scale
- 3 to 4 boneless skinless chicken breasts
- 2 (10.5-oz) cans unsalted cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tsp onion powder, or to taste
- ½ tsp garlic powder, or to taste
- 2 Tbsp melted butter
- 1 (16.3-oz) can refrigerated biscuits
- Salt and black pepper, to taste
- Fresh cracked pepper and dried parsley for garnish
Instructions
- Season chicken with salt and black pepper.
- Mix cream of chicken soup, chicken broth, onion powder, garlic powder, and melted butter in a bowl.
- Place seasoned chicken in the slow cooker and pour sauce over it.
- Cook on LOW for 5 hours.
- Shred chicken and return it to the crockpot.
- Cut refrigerated biscuits into 8 pieces and sprinkle over chicken.
- Cover and cook on HIGH for 1 hour or until biscuits are fluffy.
- Garnish with fresh cracked pepper and dried parsley before serving.
Notes
For extra creaminess, add an additional can of cream of chicken soup.
Use low-sodium chicken broth to manage the saltiness.
Feel free to mix in some frozen vegetables for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg