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  • Crock Pot Chicken & Biscuits

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    Crock Pot Chicken & Biscuits
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 2 skinless, boneless chicken breasts
    • 3/4 c. all-purpose flour
    • 3/4 c. uncooked oatmeal
    • 2 teaspoon baking pwdr
    • 1/4 c. oil
    • 1/2 c. skim lowfat milk
    • 1 egg white
    • 8 ounce. frzn peas
    • 1 lg. carrot, shredded
    • 2 c. cool water
    • 1/4 c. all-purpose flour
    • 1 tbsp. dry chopped onion
    • 1 teaspoon poultry seasoning
    • 2 teaspoon chicken bouillon

    Directions

    1. Cube chicken and brown, using veg. oil spray. While chicken is cooking, mix 3/4 c. flour, oatmeal, baking pwdr, oil, lowfat milk and egg white together (will make a wet biscuit dough). In oiled crock pot, mix cooked chicken, peas and carrot. Reusing pan, heat 1 1/2 c. water, onion, poultry seasoning and bouillon on medium heat. Mix 1/2 c. cool water and 1/4 c. flour together to make a white sauce.
    2. Gradually pour white sauce into water-bouillon mix, stirring constantly. Continue stirring till mix forms gravy. Pour gravy over chicken, peas, carrot mix and slightly stir. Drop biscuit dough in 1/4 cupfuls onto top of crock pot mix. Cover and leave 1/4 inch vent (so steam can escape). Cook on high 4 to 5 hrs, till biscuits are slightly brown.
    3. NOTE: DON'Tablespoons cook this on low, or possibly the biscuits won't brown. Serves 4. This dish can also be done in the oven. Use a casserole dish and bake 40 min at 425 degrees.

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