I am not a canned soup kind of person, but I decided to try this recipe because of all of the rave reviews. Based upon some of the suggestions, I tailored it thusly: I cut the recipe in half, ommited the butter and then added 3 cloves of minced garlic, 2 sliced carrots, 1 chopped celery stalk, 2 chopped small to medium sized potatoes. In place of salt, I added a McCormick chicken boullion cube and a good deal of pepper. I did not add enough water to cover all of these vegetables because they give off water as they cook. So basically, I added 1 can of cream of chicken soup along with one can of water. It was not enough to cover all of the ingredients, but by the end of the cooking time, everything was appropriately submerged under the resulting gravy. After I cut the chicken breast into bite sized pieces, I rolled the buscuit dough to about 1/8 inch thickness, cut them into quarters and submerged them under the gravy. At that point, I added a few handfuls of frozen peas. In 1/2 an hour everything was perfectly cooked. A note about cooking times, all crock pots are different. Some run very hot, some run warm. You have to know how yours works and adjust your cooking time accordingly. Mine runs unbearably hot so the whole meal was ready in under 4 hours. This recipe seriously deserves all five stars.
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I am not a canned soup kind of person, but I decided to try this recipe because of all of the...