• 1 1/2-2 kilos boneless skinless fowl breasts or thighs
  • 1 medium onion, chopped
  • 1/2 teaspoon pro salt
  • 1/four teaspoon fowl seasoning
  • 1/4 teaspoon garlic powder
  • 2 cups bird broth
  • 2 Tablespoons butter
  • 2 teaspoon dried parsley
  • 2 cans or boxes cream of hen soup
  • 10 canned regular length, buttermilk biscuits (I use two small cans, each contains 5 biscuits)


  1. Place chicken within the backside of sluggish cooker, at the side of chopped onion and 2 TB butter. Sprinkle with dried parsley, seasoning salt, fowl seasoning, and garlic powder.
  2. Add bird broth and cream of chook soup to crockpot, and stir all ingredients to mix. Place lid on top and cook over low warmness for 6-8 hours, or excessive heat for 4-5 hours.
  3. After cooking for at the least 6 hours on low, or 4 hours on high, cast off lid and stir aggregate with a spoon or fork, breaking apart the chook into smaller chunks.
  4. Chop the biscuits into quarters and add to the crockpot. Push biscuit dough down into the crockpot a bit so that they’ll absorb the gravy as they cook dinner.
  5. Replace the lid and hold cooking for 1 greater hour over high heat till biscuits are cooked thru and start to show golden brown. Enjoy!