Cream of chicken soup—two cans or cartons
The recipe calls for ten regular-sized buttermilk biscuits, which I get from two little cans, five biscuits each.
•INSTRUCTIONS:
Put the chicken, chopped onion, and 2 tablespoons of butter into the bottom of a slow cooker. Toss with garlic powder, seasoned salt, dry parsley, and poultry seasoning.
In a crockpot, mix chicken broth and cream of chicken soup by stirring the ingredients together. Cook, covered, over low heat for 6-8 hours or, alternatively, over high heat for 4 to 5 hours.
Remove cover and stir mixture with spoon or fork, breaking chicken into smaller bits, after 6 hours on low or 4 hours on high cooking.
Put the biscuits in the crockpot after cutting them into quarters. If you want your biscuit dough to soak up gravy as it cooks, press it down into the crockpot just a little.
Once the biscuits are cooked through and start to turn golden brown, replace the cover and simmer for another hour over high heat. Have fun!
