This recipe is damaged down into two parts: cooking hen and cooking biscuits. First, you lay boneless skinless hen breasts over a bed of onion in your sluggish cooker, then pour cream of fowl soup and bird broth on pinnacle. Once the chook is cooked, it’s time to add the greens and biscuits. That’s it.
Freshly ground black pepper
- Scatter onion at the bottom of a large slow cooker then tops with chicken. Season with oregano, salt, and pepper.
- Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
- Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top. Cook on high until vegetables are tender and biscuits are cooked through, about 1 hour more.