My husband doesn't comment much on my cooking other than "thanks." Today, after a few bites, he exclaimed, "Wow! This is really good!" I love how it's so easy to dump the ingredients into the slow cooker, turn it on, go to work, come back, and it's ready. Some modifications I would make for next time -- 1) I cut the Pillsbury Grand Flaky Layer biscuits into quarters this time. Next time I will cut them into smaller pieces because the puff up so much. And if I have time, I would just roll them into little balls. 2) You definitely need at least 90 minutes to cook the dough through on high heat. Next time, I would go 2 hours. 3) I added celery, mushrooms, and white corn -- family like the veggies. I definitely would add some additional vegetables, like carrots and peas. They don't make the soup watery at all. 4) Be liberal with adding the liquid. I used chicken broth, thinking I added way too much after reading reviews. The soup came out PERFECTLY, not watery at all, even with the vegatables. I think I used at least 20 oz of liquid. Use low-sodium chicken broth to cut the sodium level in the dish (doesn't affect flavor at all). 5) I don't think you need much seasoning to this dish, although if you appreciate spices, it would blend nicely with the soup. I just added black pepper when I served it. Thanks for the great recipe. Definitely a keeper.
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My husband doesn't comment much on my cooking other than "thanks." Today, after a few bites,...