This recipe caught my eye because of the simplicity of it. With that in mind though, I made a number of changes.
I read through a lot of the reviews first, and I'm glad I did, because I only used one tube of biscuits. Two would have been too much for me.
I used 12 chicken thighs, rather than chicken breast, simply because they were on sale. The soup was low-fat, and I used 1 can of fat free condensed broth, and then topped it with what after that. I used pearl onions, which sweetened up like candy in the long cooking. I also tossed in a bunch of carrots, and a chopped jalapeno.
The original recipe would be bland for me, so I added cumin, garlic powder, herbes de provence, and red pepper flakes. My husband is suggesting hot paprika and sage for next time.
I cooked it for 11 hours on low, with the biscuits going in for the last hour.
Dinner was perfect. Delicious, stick to the ribs filling, and best of all, no effort!
Next time I'll be adding some potatoes and peas as well to add some veggie-bulk. I also might try to find a reduced sodium cream of chicken soup. The low fat is a bonus, but this was close to my limit for salty.
Was this review helpful?
6 users found this review helpful
This recipe caught my eye because of the simplicity of it. With that in mind though, I made a...