Today is Slow Cooking Thursday! Post your favorite crockpot recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!
Please come back and join me for Freezer Food Friday!
This week I am highlighting a recipe that I have made several times. This is a favorite here. I hope you enjoy it as well.
I found this recipe in a Women’s Day Magazine entilted Slow Cooking.
4¼ hours 10 min prep
2 cups cooked chicken ( I used diced raw breasts )
10 3/4 ounces condensed cream of mushroom soup
10 3/4 ounces condensed cream of chicken soup
2 (10 3/4 ounce) soup cans water ( I used chicken broth and omitted the bouillon )
2 teaspoons chicken bouillon granules
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
16 ounces buttermilk biscuits (8)
Combine all ingredients in crock pot except biscuits; blend well.
Cut biscuits into quarters, stir into mixture.
Cover; cook on Low 4 to 6 hours stirring occasionally or until biscuits are cooked.