February 12, 2013

Crock Pot Chicken and Biscuits

I purchased a new slow cooker a few months back and LOVE it.
  I've been experimenting with meals and this has become one of our favorites and feeds my family of 5.
2 Cans Cream of Chicken Soup - I go with the Campbell's low sodium
4-5 Chicken Breasts
Golden Yukon Potatoes
Salt, Pepper, other spices as desired
Pour the cream of chicken soup plus one to two cans of water into the slow cooker.
Add in the chicken breast (I usually cut them in half), and whatever veggies you want (I did not include celery or broccoli this night because I was using what I had in house).
Set slow cooker to low for 7-8 hours (mine is usually in for 10 by the time I get home and it is still delish!) or high for 3-4 hours.  I typically shred the chicken right before plating. 
We don't eat true chicken and biscuits, but rather we make Bisquick rolls when we get home following the directions on the box.  Once those are done you can pour the chicken, veggies and broth directly onto the biscuit, or eat them separately which is how I prefer it!
Simple and healthy meal that even most picky eaters will enjoy!
Happy Creating! ~Kim
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Kim is a Marketing Director by day and Crafter/Blogger/Blog Designer by night. She lives with her husband, three beautiful children, and her dog and cat. You can also visit her design site, seven thirty three – – creative blog design.  For even more seven thirty three fun, like her on Facebook or follow along via Twitter!

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