Crock Pot Chicken and Biscuits

Lately I’ve been obsessed with my crock pot. Fall is always so busy. Between long work days and teenagers headed in different directions, finding quick easy meals to throw in the slow cooker has been key to keeping our family together at meal time.

So a few weekends ago I actually prepped 15 meals for my crock pot and froze them. As we try them out this fall I will be sharing the keepers here on the blog. This crock pot chicken and biscuits was a hit. Be sure if you freeze your meals ahead of time to set them in the fridge overnight to thaw out before dumping them in the crock pot for the day.

Crock Pot Chicken and Biscuits 

2 Skinless, boneless chicken breasts halves

1 Can of condensed cream of chicken soup

1/2 cup of chopped carrots

1/2 cup of chopped celery

a handful of chopped onion

1 Can (drained) or small bag of frozen mixed veggies

1 tsp of cumin

1 tablespoon of butter

1/2 tsp of pepper (or to taste)

1 sprinkle of cayenne pepper

1/2 tsp of onion powder

1 cup of chicken stock

Pinch of salt

Put all of the ingredients either in a gallon freezer bag or directly into the crock pot. If you have frozen the meal, you may want to add a 1/2 cup more of chicken stock when you put it in the crockpot.

Cover and cook on low for 5-6 hours.

This is dish is more soupy than creamy, so if you want to thicken it up you can add a little flour when you put everything in the crock pot. Pop some southern frozen biscuits in the oven and voila! A quick and easy meal for your family. Serve with a salad or eat it as a stand alone. This is a great meal for cold fall nights.

 

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