Start by gathering your crockpot. Pour in 2 cups of low-sodium chicken stock; this is the foundation of your dish. The choice of low-sodium stock is important, as it allows you to control the salt content in your meal.  Next, add your 4 boneless, skinless chicken breasts directly into the stock. They can be fresh or frozen; either works perfectly.

Now let’s add some flavor! Sprinkle ½ teaspoon of garlic powder and 1 teaspoon of poultry seasoning blend over the chicken.  These spices infuse the chicken with an irresistible aroma while it cooks. The garlic powder adds warmth, and the poultry seasoning blend rounds it all off.

Next, open up your cans. Toss in 10 ½ ounces of condensed cream of celery soup and 10 ½ ounces of condensed cream of chicken soup.  These two soups work together to create a luscious sauce that clings to everything. Don’t forget to stir the mixture gently to combine all the flavors.

Let’s brighten things up with veggies! Throw in 2 cups of mixed frozen vegetables or thawed peas and carrots. You might use fresh vegetables if you have them handy, but the frozen kind saves time and hassle. They’ll cook beautifully during the simmering process!

Next, chop up 1 large onion and add it to the mix. Onions add sweetness and depth to dishes, turning this meal from ‘good’ to ‘extraordinary.’ A little black pepper, to taste, will help enhance these flavors.

Once everything is in the pot, drizzle in 1 tablespoon of olive oil and 1 tablespoon of freshly chopped parsley for a pop of color and flavor.  Stir it gently, cover, and set your crockpot on low for about 6-8 hours. The longer it cooks, the better it will be!

When you're close to serving time, open up your can of 16 ounces of refrigerated buttermilk biscuits. Don’t be shy; break them into quarters and drop them on top of your chicken and broth.  Put the lid back on and cook for an additional 30 minutes on high. The biscuits will puff up and create fluffy dumplings, soaking up all that delicious broth.