Easy Chicken and Biscuits

Keep your slow cooker on the counter and in plain view.  Soon, you will be using it for nearly every meal.  The convenience of letting dinner cook all day while you do other things is a wonderful habit!  Enjoy the Slow Cooker!

Use refrigerator biscuits, or let your homemade ones sit in the refrigerator until they are sticky/doughy like store-bought.  Otherwise, they will fall apart in cooking.  Leftover chicken makes this dish so economical!

This dish is NOT chicken and dumplings; this gravy is richer and there are fewer ingredients, concentrating on the flavor of mushrooms and chicken.

Ingredients:

• 1 can refrigerated buttermilk biscuits – 8 count
• 1/2 tsp pepper, coarse ground
• 2 tsp chicken boullion granules
• 2 soup cans water
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 c diced cooked, chicken (leftover is perfect)

Procedure:

1. Combine cooked chicken, canned soups, water, boullion, and pepper in slow cooker that has been treated lightly with a oil spray.
2. Cut biscuits into quarters and stir into mixture.
3. Cover, and cook on low 4 – 6 hours, sirring occasionally or until biscuits are cooked.  Do not overcook.

Variations:  Cook 1/2 c chopped onion, and 1/2 c chopped celery, fine, in a skillet until transparent and add to mixture in slow cooker.  This is excellent served in a bowl, or over rice or noodles.

Salad and a light dessert will fill you up!