INGREDIENTS: (uses a 7qt slow cooker)
4 large chicken breasts, cut in half
1 medium onion, chopped
minced garlic, to taste
2 cans of mixed vegetables
2 cans cream of chicken soup
1 can cream of celery
chicken broth (I used 4-5 cups that I made from stock).
cumin, parsley, poultry/chicken seasonings, (to taste)
1 tube of refrigerated biscuit dough
1/4 c flour
1.5 c shredded cheddar
DIRECTIONS:
Place chicken breasts in the bottom of slow cooker.
Top with the chopped onion and minced garlic.
Add in the seasonings. then drain the mixed vegetables & add in, then add in the cream of chicken/celery.
Pour in the chicken broth (enough to cover everything, I used 4 or 5 cups).
Cook on high for 4 hours.
Flatten the biscuits and cut into pieces, set the biscuit pieces in the slow cooker (let them rest at the top, do not push down into the bottom).
Continue to cook on high for another hour.
Set slow cooker to warm, then stir in 1/4 c flour (to thicken), and about 1.5c shredded cheese.
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