3 chicken breasts (I used frozen and they worked fine)
1 can refrigerated biscuits
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Let's Make It
In slow cooker combine soup, broth, carrots & celery. Then add the chicken breasts and sprinkle with pepper.
Cook on low for 6 hours.
Remove chicken & set aside under foil wrap. Flour a board (or surface) and roll out each biscuit to 1/8" thick and cut them into 2" long pieces. Add biscuit pieces to broth mixture and continue cooking on low for 45 minutes.
Shred chicken breasts and add back in slow cooker, cook for about 10 minutes...YOU'RE DONE!