Monday, May 15, 2017

Slow Cooker Chicken and Biscuits

 This is a tweaked version of a recipe I saw in a Tasty Video. I've always felt that recipes are often just guidelines and you should adjust your cooking to suit your own taste. It's basically the same thing I always say about the way my Mom always cooked. If you like a lot of something, add a lot! If you like a lot of carrots, then add a lot of carrots! This rule is especially true when you're cooking soups and stews. It's not like baking, where you have a bit of science involved. So that's what I did with this recipe. Perhaps when YOU make this recipe, you'll swap out different veggies, or use a different kind of cream soup, or you'll leave out the biscuits and serve the whole stew over a big pile of mashed potatoes or even rice. Make how YOU like and you'll come back to the recipe again and again. That's how recipes stand the test of time!! Oh, and don't forget to let me know if you make any changes.
I'd love to hear about it!

4 boneless chicken thighs
Salt and pepper to taste
1 onion, diced
2 cups broccoli florets
2 cups carrots, diced (or a 1lb bag of baby carrots)
2 cans condensed cream of chicken soup
1 tsp poultry seasoning
1 10oz pkg frozen peas
1 can refrigerated biscuits

Cut the chicken into small pieces. Place the chicken in a 7-quart slow cooker. Sprinkle on salt and pepper. Add the veggies, condensed soup, and poultry seasoning, and mix thoroughly. Cook on high for 3 hours. Cut each biscuit into quarters, and drop evenly over chicken. Cook an additional hour.

Be sure you use boneless thighs instead of breasts. Tbh, I don't often do slow cooker recipes involving chicken (especially boneless breasts) because they just don't need that much time to cook and they wind up coming out dry and over cooked. Boneless thighs, however, are a much better choice because they stay juicier longer.

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