Crockpot Chicken Biscuit Supreme Recipe 445 Food

CROCK POT CHICKEN SUPREME

Steps:

• Gather the ingredients.
• In a large skillet, fry the bacon until crisp.
• Remove the bacon from the skillet and drain on paper towels. (Don't clean out the skillet.)
• Crumble the bacon and set it aside, covered, in the refrigerator.
• In the skillet with the bacon drippings, cook the chicken breasts over medium heat for 3 to 4 minutes per side, until the outside has formed a nice light brown coating.
• Place the browned chicken in a 4- to 6-quart slow cooker . Top with the drained mushrooms.
• Using the same skillet you used to brown the chicken, heat the soup, mixing well and scraping up the pan drippings.
• Pour the soup sauce over the chicken.
• Cover the slow cooker and cook on low for 4 to 5 hours, or until the chicken registers 165 F at the thickest part of the meat using a meat thermometer .
• After 4 to 5 hours, top the chicken with the diced cheese and sprinkle with the reserved bacon.
• Cover again and cook on high for 10 to 15 minutes or until the cheese has completely melted.

CHICKEN & BISCUITS - CROCK POT

Steps:

• 1. Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with soup, butter, vegetables, onion powder, salt, pepper and onion. ( I sometimes just use 2 cups of mixed frozen vegetables in place of the peas and carrots.) Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth. Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours. Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred. Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker. Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)

CROCKPOT CHICKEN BISCUIT SUPREME RECIPE - (4.4/5)

Steps:

• 1. Layer first four ingredients in bottom of crockpot; mix well. 2. Cook on Low for 7 hours or High for 4 hours. 3. 30 minutes before serving, shred chicken and mix. 4. Add frozen corn and frozen peas; stir to combine. 5. Cover and cook on High for 30 minutes. 6. Spoon mixture over top of cooked biscuits.

BETTY'S BISCUITS SUPREME

Steps:

• Preheat oven to 425°F.
• Sift dry ingredients into mixing bowl.
• Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal."
• Stir in almost all the milk.
• If dough does not seem pliable, add the remaining milk using just enough to make a soft, puffy dough easy to roll out.
• Knead quickly on a lightly floured board (too much handling makes tough biscuits).
• Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits.
• Place on ungreased cookie sheet; close together for biscuits with soft sides, an inch apart for biscuits with crusty sides.
• Bake 10 to 12 minutes.

SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY

Steps:

• Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
• Add the veggies and condensed soup, and mix thoroughly.
• Cook on high for 3 hours.
• Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
• Enjoy!

EASIEST CROCK POT CHICKEN AND BISCUITS

Steps:

• 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 occsionally or until biscuits are cooked.

SLOW COOKER CHICKEN SUPREME

Steps:

• arrange dried beef to cover the bottom and lower sides of a slow cooker --
• wrap each piece of chicken with a slice of bacon and arrange on top of dried beef -- some pieces of chicken may overlap --
• in a small bowl, thoroughly blend sour cream, flour and soup --
• pour mixture over chicken.
• cover and cook on low setting for 8-10 hours or on high for 5 hours --
• serve on hot buttered pasta of choice.

CROCK POT CHICKEN SUPREME - A

Steps:

• In large skillet, cook bacon until crisp.
• Remove bacon from skillet and drain on paper towels.
• Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once.
• Place in 4-6 quart slow cooker.
• Top with mushrooms.
• In skillet, heat soup and pour over mushrooms and chicken.
• Cover and cook on low setting for 4 hours.
• Top chicken with cheese slices and sprinkle with bacon.
• Cover and cook on high for 10-15 minutes or until cheese is melted.
• NOTE: This dish can be made using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.

CROCK POT CHICKEN SUPREME

Steps:

• In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
• In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 165 degrees F on a meat thermometer.
• Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

CROCKPOT CHICKEN SUPREME

Steps:

• Spray inside of slow cooker with cooking spray.
• Combine soup wih dry soup mix in medium bowl; mix well.
• Layer chicken breasts and soup mixture in slow cooker.
• Sprinkle with bacon.
• Cover; cook on low 8 hours.
• During last hour of cooking, stir in sour cream.
• May serve over noodles.

CHICKEN SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.