Description

My mom has been making this recipe longer than I’ve been alive. Growing up, this was a staple winter supper at our house. It’s CRAZY SIMPLE, it goes in the slow cooker, and it’s especially delicious on really cold winter days. We save this for especially cold days when we’re looking to indulge. Enjoy! xx

Ingredients

Scale

2 pounds of uncooked chicken breasts
4 cups of water
2 cans of cream of chicken soup
1 tablespoon black pepper
1 can of refrigerated biscuits (Do not bake, I use Grands)

Cook Mode Prevent your screen from going dark

Instructions

Place chicken breasts across the bottom of your slow cooker. Top with water and both cans of soup. Add in black pepper.
Cover and cook on low 7-8 hours or high 3-4 hours. Remove lid about 15 minutes before you’re ready to eat, shred the chicken in the slow cooker using two forks.
Take your uncooked biscuits and quarter each one (I just tear them with my hands but you could cut them). Add your biscuit pieces into the slow cooker. Cover and continue to let the biscuits cook another 15 minutes.
After about 15 minutes, remove lid, ladle and serve.

Notes

Anytime we make this, I really “beef up” the recipe by adding extra chicken. I find that we can add up to 4 pounds of chicken without having to add any more cream soups (it’s just not quite as thick). This gives us extra protein without adding the extra soups.