Slow Cooker Chicken and Biscuit Soup
 
Prep time
Total time
 
This Chicken and Biscuit Soup is fast and easy and absolutely delicious.
Author:
Recipe type: Soup
Ingredients
  • 1 bag Tyson frozen shredded cooked chicken.
  • 2 cans cream of chicken soup.
  • 4 cups chicken broth
  • 3 carrots sliced
  • 1 onion chopped
  • 3 celery stalks chopped
  • ½ cup frozen corn
  • ½ cup frozen peas
  • 1 tsp. lemon pepper
  • 1 tsp salt
  • pepper to taste
  • ¼ cup sour cream
  • 2 pkgs. Pillsbury biscuits
Instructions
  1. Cut all the vegetables and place in a 6 quart crock pot.
  2. Add the corn and peas.
  3. Add the chicken on top. (it can still be frozen)
  4. In a bowl mix together the soup, broth and seasonings together.
  5. Pour over the the chicken and vegetables.
  6. Cook on low for 4-5 hours.
  7. /2 hour before eating, cut the biscuits into fourths.
  8. Bake according to package directions on a parchment lined cookie sheet.
  9. *Don't over cook.
  10. Mix in the sour cream to the soup and add the biscuits.
  11. Heat for another ½ hour.
  12. ENJOY!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2020/11/slow-cooker-chicken-biscuit-soup.html