Crockpot Chicken And Biscuits Without Cream Of Chicken Soup
When it comes to comfort food, few things hit the spot like a warm and hearty bowl of chicken and biscuits. Unfortunately, many traditional recipes call for canned cream of chicken soup which can be high in sodium and preservatives. Luckily, it is possible to create a delicious and healthy version of this classic dish right in your crockpot without the use of cream of chicken soup. Here's how:
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1/4 tsp black pepper
- 2 cups frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 can refrigerated biscuits
- Salt to taste
Instructions:
1. Add chicken breasts to crockpot and season with garlic powder, onion powder, thyme, and black pepper. Pour in chicken broth and cook on high for 3-4 hours or low for 6-8 hours until chicken is cooked through and tender.
2. Once chicken is cooked, remove it from the crockpot and shred it using two forks. Return it to the crockpot and mix well with the broth.
3. In a separate mixing bowl, whisk together flour and melted butter until smooth. Pour mixture into the crockpot and stir well to combine.
4. Add frozen mixed vegetables to the crockpot and stir well. Cover and cook on high for an additional 1-2 hours or until vegetables are tender and the sauce has thickened.
5. Preheat oven to 375°F. Open the can of refrigerated biscuits and separate them. Place them on an ungreased baking sheet and bake for 12-15 minutes or until golden brown.
6. Serve the chicken and vegetable mixture over the freshly baked biscuits. Add salt to taste.
Meta Description:
Looking for a healthier version of chicken and biscuits without the use of canned cream of chicken soup? This crockpot recipe is easy, delicious, and perfect for a cozy night in.
Meta Keywords:
crockpot, chicken and biscuits, healthy, homemade, comfort food