– 1 can refrigerated biscuit dough
Step-by-Step Cooking Instructions
1. Prepare the Chicken: Place the raw chicken breasts in a single layer at the bottom of a 5- to 6-quart slow cooker. They can overlap slightly but should be mostly flat for even cooking.
2. Add the Soup: Open the can of cream of chicken soup and spread it evenly over the chicken breasts, covering them completely. It may look thick at first, but it will loosen as it cooks.
3. Incorporate the Broth: Pour the chicken broth around the edges and over the soup-covered chicken. Sprinkle the poultry seasoning evenly on top.
4. Cook the Chicken: Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours, until the chicken is tender and easily shredded with a fork.
5. Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it into the creamy broth.
