Prep Time: 15 mins | Cook Time: 4 hrs 45 mins | Total Time: 5 hrs | Yield: 8 Servings
This recipe is a must-try! Oh, man, you are so in for a treat! Add more ingredients if you wish. Have a wonderful day, friends. Enjoy!
1 ½ pound chicken breasts cubed
10.5 ounces can cream of chicken soup
10.5 ounces can cream of celery soup
1 c water
14.5 ounces can chicken broth
2 carrots sliced (about 2 cups after being sliced)
2-3 ribs celery sliced (about 2 cups after being sliced)
1 yellow onion diced
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 c frozen peas optional
16.3 ounces Pillsbury Grand Biscuits 8 biscuit sized can note- I only use 7 of these biscuits
more thyme and pepper for the top of biscuits
Step 1: In a slow cooker, add the celery, carrots, chicken, black pepper, and thyme.
Step 2: Add the cream of celery soup, chicken broth, water, and cream of chicken soup. Stir until well mixed.
Step 3: Seal the slow cooker and cook for 4 hours on a high setting or 8 hours on a low setting.
Step 4: Open the slow cooker and add the peas. Stir until well combined.
Step 5: Slice the biscuits into four, then arrange them on top of the soup mixture.
Step 6: Sprinkle pepper and thyme on top, then cover the slow cooker again.
Step 7: Cook the soup for another 45 minutes on a high setting.
Step 8: Serve and enjoy!
Calories: 399kcal | Carbohydrates: 39g | Protein: 25g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 1308mg | Potassium: 654mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2889IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg
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