Slow-Poke Chicken and Biscuits
Source of Recipe
16 oz pkg New England Style vegetables (sweet peas, potatoes and carrots)
1 can condensed cream of celery soup
1/2 cup water
1 tsp poultry seasoning
1/2 tsp onion powder
1/2 tsp chicken flavored instant bouillon
1 1/2 lb boneless, skinless, chicken pieces
1 cup buttermilk pancake mix
1/4 cup cornmeal
1 tbsp fresh or freeze-dried chopped chives
1/3 to 1/2 cup milk
Place vegetables in slow cooker. In small bowl, combine soup,
water, poultry seasoning, onion powder, and bouillon; blend well.
Pour half mixture over vegetables. Top with chicken pieces. Pour
remaining soup mixture over chicken. Cover; cook on high setting
for 1 hour. Reduce to low setting; cook 3 1/2 to 4 1/2 hour.
During last half hour, increase heat to high.
In small bowl, combine pancake mix, cornmeal, and chives; blend
well. Stir in enough milk to form a soft, moist dough. Drop by
tablespoons over chicken mixture around outer edge of cooker.
Cover; cook 25 to 30 minutes or until mixture is firm. Do not
remove cover during cooking. 5 serving