Ingredients :
- 1 Can Cream of Chicken Soup
- 2 Chicken Breasts
- 1 Diced large Russet Potatoes
- 1 Cup chopped carrots
- 2 stalks Sliced Green Onion
- 1 Can Refrigerator Biscuits
- 1 Tbs Butter
- 1 Cup Water
Method :
- Cut Chicken Breasts into halves
- Pour Cream of Chicken Soup over chicken in slow cooker
- Add vegetables and butter in slow cooker and then add water (to dilute)
- Set to cook for 6 hours
- Tear six biscuits to be put in broth later on (more buscuits will soak up more broth)
- After 5 hours tear chicken into small chunks and place torn buscuit pieces in slowcooker (let cook atleast 60 mins before serving)
- Allow biscuits to cook then serve right away.
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