Slow Cooker Chicken w/Biscuits

By AzGrannie3

Ingredients

• 1 1/2 to 2 pounds boneless chicken breast halves, cut in large chunks
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 can (10 3/4 ounces) condensed cream of chicken or cream of chicken and mushroom soup, undiluted
• 1 jar (12 ounces) chicken gravy
• 1/4 teaspoon poultry seasoning
• 1/2 teaspoon dried leaf thyme
• Dash black pepper
• 2 cups frozen mixed vegetables, thawed
• 6 frozen biscuits or refrigerator biscuits (or homemade, below)
• Optional Homemade Southern Biscuits
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda (omit if you use sweet milk)
• 1 teaspoon (scant) salt
• 6 tablespoons butter, chilled
• 3/4 cup buttermilk (or sweet milk)

Details

Servings 6
Preparation time 15mins
Cooking time 375mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

In a slow cooker, layer the chunks of uncooked chicken breasts with chopped onion and celery.

Combine the soup and gravy with poultry seasoning, thyme, and pepper; pour over the chicken.

Cover and cook on LOW for 5 to 6 hours.

Add the thawed mixed vegetables, turn the slow cooker to HIGH, and continue cooking for 20 to 30 minutes, until vegetables are tender.

Meanwhile, bake the biscuits as directed on the package or prepare homemade biscuits (see below).

To serve, split a biscuit and spoon some of the chicken and vegetables over the bottom half. Put the top half of the biscuit on the chicken and gravy.

Optional Homemade Biscuits

In a food processor combine the flour, baking powder, and baking soda (if using buttermilk). Pulse a few times to combine the ingredients. Cut the chilled butter into pieces and add to the food processor. Pulse several times, or until the mixture is the texture of coarse meal. Add the buttermilk or milk and pulse just until the dough begins to form.

Turn the dough out onto a floured surface and knead just until the dough comes together. Do not overwork the dough. Pat the dough into a circle or square about 3/4-inch thick and cut out with round or square biscuit cutters. 

Arrange the biscuits about 2 inches apart on an ungreased or parchment paper-lined baking sheet.

Bake in a preheated  425 F oven for about 12 to 15 minutes, or until the tops are lightly browned.

Serves 6.