Wednesday, October 30, 2013

Crocktober Recipe #4: Slow Cooked Chicken & Vegetables over Biscuits

Oops! I didn't mean to get caught up in things and forget about sharing my Crocktober recipes but it happened! So sorry!
I promised you FOUR NEW recipes and I'm keeping that promise!
Here I am squeaking in just under the month's deadline with the fourth recipe!
Whew!

>>> Tomorrow I hope to put together a recap post that will link all the recipes for Crocktober 2013 in one spot.... fingers crossed!


Slow Cooked Chicken and Vegetables over Biscuits
Ingredients –
4-5 frozen chicken breasts
2 cans condensed cream of chicken soup
4-5 medium potatoes, diced
2 cups frozen mixed vegetables
Salt and Pepper to taste
1.5 cups shredded cheese

In slow cooker, combine chicken breasts, potatoes, frozen vegetables, cream of chicken soup and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Add cheese to slow cooker half hour before end time- stirring well. 
Use a couple of forks to lightly shred the chicken after cooking.

Make biscuits using a biscuit baking mix such as Jiffy or Bisquick, following the directions on the box.
Or make your own biscuit mix- here's a link.

To serve: break open the warm fluffy biscuits and ladle chicken and vegetable mixture over them.




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