1small tubeor ½ a large tube biscuits*, each biscuit cut into bite-sized pieces
2cupsfresh baby spinachchopped**
Salt and pepperto taste
Add the Cream of Anything Soup Mix to the bottom of a slow cooker. Add about a ½ cup of the broth. Whisk well. Once all lumps are removed, add the remaining broth.
Add in the chicken breasts (or tenderloins), and top with carrots, celery and onion.
Cook on high for 3 ½ hours.
Remove the chicken breasts, shred on a cutting board, and return the shredded chicken to the slow cooker.
Stir in the biscuits, peas and spinach.
Cook for 30 minutes more, or until the biscuits are cooked through.
Add salt and pepper, to taste.
*Look for biscuits that do not contain “partially hydrogenated oil” in the ingredients list, since this is a source of heart-unhealthy trans fat. Brands such as Trader Joe’s or Immaculate Baking Company use palm fruit oil instead. While it’s an environmentally-controversial oil, health-wise, it’s a better choice. Best choice? Make your own, but make sure to skip the shortening and ideally, make them whole grain by using whole wheat flour. **Be sure NOT to use the frozen spinach in a bag or cardboard box. That kind is not typically the tender, baby leaves and would give the recipe a very, well, spinach-y flavor.