Not only does this dish taste amazing, it also fills the house with the most pleasant aroma while it’s cooking. For my family, we usually don’t have much for leftovers, if there is anything. It just depends on how hungry we are. If there are some though, they store nicely in the fridge and me or my husband will take them for lunch the next day to work. They are always super tasty even the second day! Check out what they are saying about this recipe over at Group Recipes:
“I made this a few weeks ago and it was great!!!!”
If you make it once, I guarantee you are going to have to keep making it again and again!
Ingredients
4 boneless skinless chicken breasts
2 tablespoons Land O’ Lakes butter
2 (10.75 oz.) cans Campbell’s condensed cream of chicken soup
1 diced onion
1 or 2 potatoes, cubed
2 or 3 carrots, cut up
1 (16 oz.) package Pillsbury refrigerated biscuit dough, torn into pieces
Instructions
Place the chicken, butter, soup, onion, potatoes, and carrots in a slow cooker and fill with enough water to cover. (I have also started to use chicken broth instead of water here.)
Cover and cook on high for 5 to 6 hours.
About 45 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
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Quick Tip: Toss in some peas for more flavor!
Thanks again to Group Recipes for this easy traditional recipe.