ingredients:
4 servings
°4 skinless, skinless chicken breasts
°1 can of chicken broth
°2 cans of cream of chicken, shredded celery chopped carrots
°1/2 can peas
°1/2 onion bacon, crumbled, parsley, garlic, salt & pepper powder
°1 can crackers, peeled
How to Make:
Place the chicken breasts in the crock’s bottom layer.
Pour the broth over it and top it with the cream chicken.
Carrots, celery, and onions are also added. How much do you enjoy it?
Season with garlic powder, salt, pepper, and parsley flakes to taste.
Cook for 3 hours on high heat.
The chicken is lifted and cut into small pieces. Toss in the chicken, a little of the crumbled bacon, and the peas.
Cut the uncooked biscuits into small pieces and place them in the pot. I cut each roll into three sections and stacked them on top.
Cook for another hour or so on the highest setting, or until the meat is cooked through.
Enjoy!
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