A southern staple, we've taken Grandma's recipe and given it some modern updates for an easy meal, anytime.
small white onion; diced
2-3stalked celerythinly sliced
2cans cream of chicken soup
2tubes refrigerated biscuitsnot butter flavored or flaky layered, 10 oz each
1heaping tbsp garlic powder
1cuphalf and half
salt & pepperto taste
In a skillet over medium high heat, saute the onion and celery in a little bit of olive oil until tender, and then transfer them to the slow cooker.
Lay your chicken breasts over top the cooked veggies and then season them with salt and pepper.
Place the soup, chicken broth, half & half, and the additional seasonings in the slow cooker. Give the liquids a gentle stir to combine.
Cover and cook on low heat for 6-8 hours or on high heat for 4-6 hours. An hour before it's done cooking, mix the cornstarch and water together in a small bowl until smooth. Add the mixture. Cut each of the biscuits into 4-6 small pieces and add them into the slow cooker as well. At this point give everything a stir and return the lid to the pot to cook for the remaining hour.
When the soup's done cooking, you can either break up the chicken in the slow cooker with a spatula or remove the breasts and shred the chicken and then return the shredded chicken to the soup.