2 large chicken breasts, roasted and chopped
4 cups water
4 teaspoons Better Than Bouillon Chicken
12 oz bag frozen peas and carrots
½-1 cup sliced fresh mushrooms
One large shallot, chopped
Lb bacon cooked, extra crispy and crumbled
One cup of heavy cream
2 T flour, for thickening (can substitute or leave out)
Salt and pepper
1 ½ cups Bisquick
½-1 cup milk, start with ½ c and add a little at a time until all flour is moistened
Don’t let the photos make you dizzy! They do look sideways because they are; that was the best angle for optimum lighting. I had food on my hand and used my iPhone camera. This recipe went quick!
Starting with frozen chicken breast I had cooking in the Crock-Pot on High for two hours, I used tongs to remove and chop them on a cutting board and transfer them to my second Crock-Pot. Side note: I absolutely love having two! The frozen chicken releases a bunch of goo. If I remember correctly, it’s protein which makes a mess in the pot. Instead of removing the chicken and having to clean the pot before continuing, I just use the second pot when I’m in a hurry.
Add the chopped shallots, sliced mushrooms, bag of frozen veggies, water, and Better Than Bouillon, and then salt and pepper everything. Cook on High for two hours.
I waited to add the bacon with the cream and flour to keep it as crispy as possible. Stir the flour into the carton of cream to save from dirtying another dish and add it 30 minutes before serving as well as dollops of the biscuit mix.
Bacon and cream stirred in.
Result after two hours. I added a tab of butter to my bowl of goodness. So yummy!
I noticed the result was better after I turned off the heat and let the leftovers cool for storage. This is common when making recipes with gravy (flour). The leftovers, I suspected, would be ever more delicious!
Notice the biscuits cooked this way are not crispy, but more like dumplings or pancakes without the browning on the outside. That’s the give for this method. The Crock-Pot steams the dough rather than baking it, and I actually added foil under the lid of the pot during the last 30 minutes to make sure the dough cooked through. You would have to use the conventional oven for crispy biscuits which I love, but they take more time, dishes, and effort. Also, using the oven warms up the kitchen which I like to avoid.