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Export 13 ingredients for grocery delivery
Step 1
Add chicken breasts to a 6 qt. slow cooker.
Step 2
Top with onions, garlic, butter, thyme, pepper and bay leaf.
Step 3
Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.
Step 4
Pour soup mixture over chicken and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.
Step 5
Remove bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces. Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.
Step 6
Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.
Step 7
Cook on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.
Step 8
Sprinkle with chives or parsley (optional) and dish and serve hot.
Step 9
Enjoy!
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