Makes 4 servings
1. Place 1/2 lb-1 lb boneless skinless chicken in your slow cooker (4 qt). Top with 1/2 TBS dried chopped onion, 1 bay leaf, 1/8 teas. pepper, and 1 jar (18 oz) chicken gravy (I used 2 cups chicken gravy from powder). Place 1 sliced celery stalk on top of gravy.
2. Cover and cook on low for 8-10 hours.
3. Add frozen mixed vegetables of your choice to the pot 1/2 hour- 15 minutes before serving and switch cooking temperature to high.
4. Before serving, make your biscuits. (I used Bisquick and milk)
This was a decent meal. It was pretty easy, and it tasted good. I wanted a chicken pot pie recipe that didn't use pre-cooked chicken, so slow-cooking it made it nice and tender. It would be nicer to have the biscuit topping more incorporated, so we will see if I come up with something different next time I attempt this one.
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