This is comfort food to the max. Even though it's March and spring is just around the corner, we still need stick-to-your-ribs hot dinner here in Wisconsin. We got 6" of snow this week. (You can't see this, but I'm banging my head against my keyboard. I am SO over winter.)
Also, it's ridiculously easy. I'm talking 10 minutes of prep time. Chop up some veggies. Crack open a can of soup. Chip the freezer burn off a couple chicken breasts and toss those babies in the crock pot. (Still frozen, people! So easy!) Fast forward a few hours, and your house smells like grandma's, you did barely any work, and dinner is ready to be shoveled into your pie hole. I'd rather shovel dinner than snow any day.
Slow Cooker Chicken & Biscuits
Adapted from Tablespoon
4 large boneless skinless chicken breasts, frozen*
1/2 teaspoon poultry seasoning
3/4 cup chopped celery
1/2 onion, finely chopped
2 (14.5-ounce) cans cream of chicken soup
12-ounce bag frozen mixed vegetables
Salt and pepper
1 can of refrigerated biscuits
Butter for serving
Spray slow cooker with cooking spray. (The inside. Don't spray the part with the buttons. Obviously.) Add chicken to slow cooker and sprinkle with poultry seasoning. Top with celery and onion. Pour soup over everything. Cover and cook on low for 4 hours or until chicken is cooked through.
Once chicken is cooked, cut or shred it into bite-sized pieces and place back into the slow cooker. Stir in frozen vegetables. Cover and cook for an additional 30 minutes, until vegetables are hot.
Meanwhile, bake the biscuits according to package directions.
Once veggies are heated through, season to taste with salt and pepper. Split warm biscuits in half and slather with butter. Serve chicken over biscuits.
*I used frozen chicken breasts because that was the state they were in when it was time to make dinner. If you're chicken is thawed, great! Just reduce the cook time a bit.