1.4
(5)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Sprinkle the garlic, celery, carrots, and onion into the bottom of a 6- to 8-quart slow cooker. Add the chicken soup, mushroom soup, and broth, and whisk together. Add the chicken, cover, and cook for 2 hours on high.
Step 2
After 2 hours, remove the chicken to a cutting board. When cool enough to handle, shred the meat with a fork. Return the shredded chicken to the slow cooker, and add the peas.
Step 3
Lay the biscuits out on a clean work surface. Sprinkle with the cheddar and chives, lightly pressing the cheese and chives into the biscuits to adhere. Cut each biscuit into fourths and place them on the surface of the soup. Cover and cook until the biscuits are cooked through, 20 to 30 minutes. Serve the soup topped with parsley.
Your folders

901 viewsthemagicalslowcooker.com
4.9
(25)
285 minutes
Your folders

218 viewssouthernbite.com
480 minutes
Your folders

151 viewsthecookingjar.com
5.0
(4)
5 hours, 30 minutes
Your folders

253 viewslovebakesgoodcakes.com
4.5
(157)
7 hours
Your folders

258 viewsallrecipes.com
Your folders

221 viewsallrecipes.com
4.4
(9.8k)
6 hours
Your folders

198 viewssouthernplate.com
3.7
(3)
360 minutes
Your folders

225 viewsfoodnetwork.com
4.5
(17)
20 minutes
Your folders

115 viewspassionatepennypincher.com
3.0
(1)
Your folders

64 viewstasteofhome.com
4.5
(2)
5 hours
Your folders

230 viewstasteofhome.com
3.9
(11)
6 hours
Your folders

373 viewsallrecipes.com
4.5
(56)
5 hours
Your folders

258 viewsallrecipes.com
4.2
(52)
5 hours, 35 minutes
Your folders

357 viewsbelleofthekitchen.com
4.9
(60)
420 minutes
Your folders

393 viewsaddrecipes.com
3.2
(169)
Your folders

200 viewsspicysouthernkitchen.com
4.8
(4)
300 minutes
Your folders

328 viewsbudgetbytes.com
4.8
(69)
260 minutes
Your folders

205 viewsmyrecipes.com
6 hours
Your folders

208 viewsallrecipes.com
4.7
(60)
4 hours