large carrots, peeled and sliced
celery stalks, chopped
medium onion, chopped
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
can cream of mushroom soup
cup chicken broth
(16-ounce) can refrigerated biscuits
In slow cooker, place carrots, celery and onion. Top with turkey breast tenderloin. In medium bowl, stir together cream of mushroom soup and chicken broth. Pour mixture over turkey.
Cover and cook on HIGH 1:45 hours or LOW 2:25 hours.
Meanwhile, cook biscuits according to package .
Shred turkey with 2 forks, stirring to combine. Top with biscuits and return to slow cooker.
Cook, covered an additional 30 minutes or until mixture is hot. Always cook turkey to well-done, 165°F as measured by a meat thermometer.