Usually a winter meal, this recipe is great because it always affords us leftovers and during the summer, with everyone home, leftovers work wonderfully for lunch.
First, get a crock pot.
Mine is red and I love it.
Then, chop up your onions, celery, carrots and (I add) potatoes.
Check the link for the specifics.
Mix them with a can of cream of chicken and a can of cream of celery soup.
Lay a few chicken breasts on top.
I love that part.
I don’t have to brown meat or cut it.
Cover it with chicken broth and let it cook for a few hours.
When the chicken is tender, it shreds really easily.
I add a little turmeric powder.
Pop open a can of refrigerated biscuits and
enlist a cute seven year old to roll them into little balls.
Stir them in a little and wait for a few minutes until they are cooked through.
Chicken and biscuits: it’s what’s for dinner…and lunch.
Good stuff. 😉
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