Hey Amy!

The last of this week’s salute to the slow cooker is a recipe from the kids section of my slow cooker cookbook.  I understand why it’s in the kid section simply because it is so easy to create but the kid’s section implies it’s a child’s meal, which I do not believe it to be.

I love this meal for it’s hearty, belly warming delight.  Don’t forget to you can add veggies (frozen) if you wish to the recipe.

Ingredients:

2 c. cooked chicken breast, cubed, chopped or however you like your chicken to look
1 10-oz. can condensed cream of mushroom soup
1 10-oz. can condensed cream of chicken soup
2 soup can-fulls of water (I sometimes use milk for a super rich outcome!)
2 tsp. chicken bouillon granules
1/2 tsp. pepper
1 can (8-pack) refrigerated buttermilk biscuits

Combine first six ingredients into slow cooker.  Cut biscuits into quarters and stir into mixture.  Cover and cook on low for 4 to 6 hours, stirring occasionally, until done.

Simple, easy and rich in my belly.  Three of my favorite things.  Enjoy!

xo–me

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