1T of butter is plenty. Use 1 can cream of chicken and 1 can cream of celery. Use 3 cups of chicken broth instead of water. Use the low sodium version of all of these (it will still come out salty). After 3 hours, pull the chicken out, shred it and throw it back in with 1/2-1 bag of frozen vegetables and whatever spices you want (I personally left out the onion and only put in pepper and garlic powder). Here is the thing with the biscuits- you can't CUT them, you have to TEAR them (in at least 4 pieces) and most importantly, you have to set them on top, not dunk them in- so in most cases, only 1 can will fit. Chances are, your crockpot will boil around the sides so after 1.5 hours, go in and move the center biscuits to the outside and the outside ones to the center. Cook for another 1.5 hours for a total of 6 and it should come out perfect. This is a really tasty and really easy recipe. As it is written, I would deduct one star for lack of clarity on the biscuits and one for lack of flavor and unnecessary sodium content, but with modifications, it's a winner, so I'm splitting the difference and calling it 4 stars.
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1T of butter is plenty. Use 1 can cream of chicken and 1 can cream of celery. Use 3 cups of...