Biscuits and chicken seem like they should be listed under the definition of comfort food. They are so hearty, taste amazing, and when they come together with soup and vegetables, you suddenly have hot chicken and dumplings! This time-honored dish originates from the South and Midwest regions of the country and, apparently, it was pretty popular to serve during the Great Depression. Thankfully, these are different times, but some things never really change, especially when it comes to getting good bang for your buck and great flavor.
4 boneless, skinless chicken breasts
1 (10 oz.) package refrigerated buttermilk biscuits
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of celery soup
1 yellow onion, finely chopped
1 (8 oz.) package frozen peas and carrots, defrosted
1/2 (32 oz.) package low-sodium chicken broth
1 1/2 teaspoons poultry seasoning
1 tablespoon fresh parsley, plus extra for garnish
Kosher salt and freshly ground pepper, to taste
In a medium bowl, whisk together cream of chicken, cream of celery soup and chicken broth until combined. Add poultry seasoning, then season with salt and pepper, as desired.
Place chopped onion and chicken breasts in slow cooker, then top with seasoned soup mixture. Cover with lid and cook on high for 4 hours, or until cooked through.
Optional: shred chicken with two forks.
After 3 1/2 hours, separate your biscuits, flatten them and cut them into strips.
Stir peas and carrots into (shredded) chicken mixture, then top with biscuit strips.
Cover slow cooker again (optional: place a paper towel under the lid to catch any condensation), then cook for another 1 hour.
Serve hot and enjoy!
Recipe adapted from Spend With Pennies