Slow Cooker Southern Chicken and Biscuits
A simple slow cooker meal with just five ingredients, this recipe is sure to warm you up when you need a little Southern comfort.
- 3 boneless, skinless chicken breasts
- 1 bay leaf
- 1 tsp paprika
- 1 tsp garlic powder
- 8 oz baby carrots
- 1 10 oz can peas (drained)
- 1 10 oz can cream of chicken soup
- 1 tube refrigerated biscuit dough (any variety, but as with all Southern cookin', the more butter, the better)
Make sure the chicken breasts are defrosted, then slice them into bite-sized pieces (about an inch). Place them in the bottom of your slow cooker, then add the spices on top of them. Chop the baby carrots into 1-inch pieces and add them next, with the drained peas on top of that. Finally, pour the can of cream of chicken soup over everything.
Cover and cook on low for about 4 hours, or until the chicken is all cooked through. When it's almost done, prepare the biscuits according to package instructions and slice them open when they're done. Stir the chicken mixture before serving to ensure it's all mixed together, then serve on top of the biscuit halves!
- I adapted this recipe from a Crock Pot recipe book, and you can find a similar one here.
- The can of soup should make this thick enough, but if you like you can definitely add some heavy cream at the end and stir to make it a bit creamier.