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.

Friday, November 10, 2023

CHICKEN AND BISCUITS

 4 boneless skinless chicken breasts

1 can (10 1/4-oz) condensed cream of chicken soup

1 pkg (10-oz) frozen peas and carrots

1 pkg refrigerated biscuits

Cut chicken into bite-size pieces and place in the slow cooker. Pour soup over the chicken. Place lid on cooker and cook on low 4 hours or until chicken is tender and no longer pink in center. Stir in the frozen vegetables. Cover and cook another 30 minutes or until the vegetables are heated through.

Bake biscuits according to package directions.

Split biscuits on serving plate or a bowl and spoon chicken mixture over the biscuit.

Yield: 4 servings

file photo


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