CHICKEN CROP POT RECIPES

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CROCK POT CHICKEN & BISCUITS - JUST A PINCH RECIPES



Crock Pot Chicken & Biscuits - Just A Pinch Recipes image

This is soo tasty! It's a great comfort food meal, perfect for those chilly winter nights. Enjoy!

Provided by Cassie * @1lovetocook1x

Categories     Chicken

Prep Time 20 minutes

Cook Time 6 hours

Yield 8

Number Of Ingredients 10

2 1/2 pound(s) boneless, skinless chicken breast
2 can(s) (10.75 oz. each) cream of chicken soup
2 tablespoon(s) butter
1 cup(s) diced carrots
1 cup(s) frozen peas
1 - onion, minced
1 teaspoon(s) onion powder
- salt and pepper to taste
3/4 cup(s) chicken broth
1 - 2 package(s) (10 oz. each) refrigerated biscuit dough

Steps:

  • Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, onion powder, salt, pepper and onion. ( I sometimes just use 2 cups of mixed frozen vegetables in place of the peas and carrots.)
  • Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
  • Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
  • Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
  • Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
  • Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)

BEST LEEK RECIPES - OLIVEMAGAZINE



Best Leek Recipes - olivemagazine image

Try this versatile green veg in our vibrant recipes, from comforting soups and bakes with blue cheese and crispy bacon breadcrumbs to light tortellini broths and pretty leek, mushroom and Stichelton tarts

Provided by OLIVEMAGAZINE.COM

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Number Of Ingredients 1

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