WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, August 14, 2013

Today's recipe is from the Crockin' Girls.  I friend of mine recommended this.  As you all know if you follow my blog, I don't eat chicken.  However, I get more requests for chicken dishes than any other so here you are:

  • 4 Chicken Breasts (boneless, skinless)
  • 2 Tablespoons Butter
  • 1 Can Cream of Chicken Soup
  • 1 Can Cream of Celery Soup
  • 3 1/2 Cups Chicken Broth
  • 1 Onion, finely diced
  • 1 Cup Celery, diced
  • 1 Cup Carrots, diced
  • 2 Chicken bouillon cube
  • 10 Ounces Can of Biscuits, but you can make your own

EXCLUDING THE BISCUITS put all ingredients in, then cover and cook on LOW for 8 hours.

  1. About an hour (give or take) before serving, remove chicken and pull into pieces and return to the soup mixture.

  2. Place the torn biscuit dough in and cook until the dough is no longer raw in the center.



    Note: This recipe has a 4 out of 5 star rating on the Crockin' Girls site.
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