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Slow Cooker Chicken & Biscuits

March 14th, 2008 at 10:23 pm

We really enjoyed this dish, though I changed it some last night. It turned out more like Chicken & Dumplings but that's okay because we love those. This is very good served over a little wild rice with a salad and fresh green beans. My notes on the changes I made in last night's version are at the bottom.

2 cups cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
16 ounces buttermilk biscuits (8)

Combine all ingredients in crock pot except biscuits; blend well. Cut biscuits into quarters, stir into mixture. Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.

Denise's notes -

I used 4 thighs I'd slow cooked the day before. I didn't measure the chicken. I just de-boned the thighs and chopped the meat into small pieces. I also used 1 can of milk and 1 can of water rather than 2 cans of water and ommitted the chicken bouillon granules, garlic powder, and Italian seasoning. I threw in freshly ground black pepper, crushed garlic, and dehydrated onions and cooked it on high for about 3 hours. I like the changes I made and we'll have this again...and soon!

2 Responses to “Slow Cooker Chicken & Biscuits”

  1. Thrifty Ray Says:

    Now that sounds quick, easy and yummy! I think I will give it a try, thanks for sharing!!

  2. debt consolidation Says:

    Thanks for the recipe. Chicken is economical and versatile. I always welcome a new way to cook it.

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