Slow Poke Chicken and Biscuits
Sometimes slow and steady is the best way to cook, and this recipe for Slow Poke Chicken and Biscuits is proof of that. If you enjoy making easy chicken recipes in your slow cooker, you should try this great chicken and biscuits recipe. Made with cream of celery soup, buttermilk pancake mix and cornmeal (among other ingredients), this is one flavorful dinner recipe you won't want to miss.
Cooking Time6 hr
Cooking MethodSlow Cooker
Ingredients
- 1 package (16-ounce) frozen New England Style vegetables (sweet peas, potatoes and carrots)
- 1 can condensed cream of celery soup
- 1/2 cup water
- 1 teaspoon poultry seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon chicken flavored instant bouillon
- 1 1/2 pound boneless, skinless chicken pieces
- 1 cup buttermilk pancake mix
- 1/4 cup cornmeal
- 1 tablespoon fresh or freeze-dried chopped chives
- 1/3 to 1/2 cup milk
Instructions
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Place vegetables in slow cooker.
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In small bowl, combine soup, water, poultry seasoning, onion powder and bouillon. Blend well.
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Pour half of the soup mixture over vegetables. Top with chicken pieces.
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Pour remaining soup mixture over chicken. Cover and cook on high setting for 1 hour.
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Reduce to low setting; cook 3 1/2 to 4 1/2 hours. During last half hour, increase heat to high.
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To make biscuits: In small bowl, combine pancake mix, cornmeal and chives. Blend well.
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Stir in enough milk to form a soft, moist dough. Drop by tablespoons over chicken mixture around outer edge of slow cooker.
- Cover and cook 25 to 30 minutes or until mixture is firm. Do not remove cover during cooking.