- 1 medium Onion, chopped
- 1.5 lbs Boneless Skinless Chicken Breasts
- 2 Cups Chicken Broth
- 1 Can Cream of Chicken Soup
- 1/2 Cup Sour Cream
- 1 Can Buttermilk Biscuits
- ½ package Frozen Mixed Veggies
1. Place the chicken in the slow cooker and season with salt, pepper and garlic powder. Add onion, 2 tbsp Butter, Chicken Broth, Cream of Chicken Soup and Sour Cream, then stir to combine. Place lid on top and cook over low heat for 6 hours.
2. After internal temperature of chicken reaches 165 degrees, use two forks to shred chicken. Add your veggies to the chicken mixture and stir to combine. Then, chop the biscuits into 6-8 pieces each and place on top of the chicken. Be sure to press the biscuits down into the liquid so it absorbs while cooking.
3. Replace the lid and continue cooking for 1 hour over high heat, or until the biscuits are cooked through and slightly browned.