Crock Pot Chicken & Biscuits Recipe

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0 votes | 299 views
Servings: 6

Ingredients

Cost per serving $0.47 view details
  • 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 208g
Recipe makes 6 servings
Calories 254  
Calories from Fat 91 36%
Total Fat 10.37g 13%
Saturated Fat 0.93g 4%
Trans Fat 0.24g  
Cholesterol 9mg 3%
Sodium 496mg 21%
Potassium 228mg 7%
Total Carbs 30.32g 8%
Dietary Fiber 3.6g 12%
Sugars 3.67g 2%
Protein 9.88g 16%
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