I LOVE meals that I can cook in the crockpot! Not ideal every night of course, but as much as I do love to cook, it is nice to pretty much have dinner ready when I get home from work every now and then. That is what made this recipe appealing. And while it was good, it definitely needs some work. I will try it again sometime, after I figure out what changes I need to make. Since I like things spicy, it definitely needs more seasonings to kick up the flavor. I'm thinking possibly add some hot sauce into the soup mixture for more kick, and whatever random seasonings I have around the house.The consistency was very good though, so I wouldn't mess with that at all. I will keep thinking on this and try again sometime. Oh, and if there are only 2 of you, definitely cut the recipe in half, and you will still have plenty for leftovers.
Ingredients:
4 large boneless skinless chicken breasts, cubed
1 (8 oz) package baby carrots
1 can mushrooms
1 small onion, chopped
1 cup chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 can chicken broth
2 teaspoons garlic salt
1 teaspoon celery seed
1 tablespoon ground black pepper
1 (16 oz) bag frozen mixed vegetables
1/2 cup flour
1/2 cup water
biscuits
Directions:
1. Combine the chicken, carrots, mushrooms, onion, celery, soups, chicken broth, garlic salt, celery salt, and black pepper in a slow cooker; cook on Low for 5 hours.
2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 more hour.
3. For the last 15 minutes, add flour and water mixture to thicken up.
4. Serve over biscuits.
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