Slow Cooker Chicken And Biscuits Real Simple
Camila Farah
Loved the ease of the slow cooker.
Pour the chicken broth over the soup mixture. I used half and half instead of cream to reduce the calories a bit and it did not lack from it at all. Cook an additional hour. If not add more broth.
Combine all ingredients except 3 cups of stock and the peas in a freezer safe bag or container. Seal tightly pressing out as much air as possible. To freeze this meal follow the instructions below through step 3 saute the onions and make the roux. To freeze this meal.
Cook on high for 3 hours. Freeze for 4 to 6 months. To cook the meal. Rip biscuit dough into small pieces and drop evenly over chicken.
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Defrost the soup in the refrigerator for 48 to 72 hours. Was like a chicken pot pie served over biscuits. Top with soup butter vegetables and onion. First of all i have the oblong slow cooker so i used 6 small to medium sized breasts first i poured half of a can of chicken broth in the bottom of the slow cooker then placed the chicken that was seasoned with salt pepper poultry seasoning and paprika then i placed the onions on top then a can of cream of chicken soup can of cream of celery soup then the remaining chicken broth.
Add the veggies and condensed soup and mix thoroughly.
Source : pinterest.com