Ingredients:
2-3 boneless skinless chicken breasts1 can of cream of chicken soup1 can of cream of celery soup (I subbed cream of mushroom and it was great)3 15-oz cans of chicken broth1 small onion, choppedchopped carrotschopped celery1 tbsp dried parsley flakes1/2 tbsp celery seedsalt and pepper to taste1 can of biscuits (Grands), cut into 6 pieces each
Place everything except for the biscuits into the crock pot and cook on low for 6ish hours.
Then take out chicken and shred it or chop it- whatever is easiest. Place the chicken back in the crock pot and add the biscuits. Cook for about 1.5 more hours on low.
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