- 1 lb - 1.5lbs boneless, skinless chicken thighs and breasts
- 2-3 ribs celery, diced
- large handful shiitake mushrooms, diced
- 1-1.5 cups carrots, diced
- 1 (8oz) package dried organic leek soup mix
- 4-6 cups water
- 3-4 Not Chick-N bouillon cubes (my favorite- vegan with the best chicken taste)
- thyme (palms measurement, about 1.5 tbsp)
- paprika (about 1 tbsp)
- garlic (about 1 tbsp)
- onion powder (about 2 tsp)
- whole wheat biscuits (recipe below)
I used this recipe for the whole wheat biscuits. She uses all purpose flour, but I won't ever buy that and I always use whole wheat. They turned out great! Also, I used buttermilk instead of heavy cream. Here's the link:
Okay, I HATE making biscuits. Hate. However, this recipe I will be using over and over. It was simple. I was going for small biscuits, so I used a champagne sample cup we had- you can use a large shot glass or small juice cup, I guess? They were about 2 inches across. Oh, and I double sifted the whole wheat flour.
Cute, eh? Invest in a baking mat. I use mine in countless ways.
Heat a tablespoons of extra virgin olive oil in a large skillet over medium- high heat until hot. Add chicken, cook and stir until just browned.
In a slow cooker, combine the chicken, celery, carrots, mushrooms, soup mix, all seasonings and water. Mix well.
Cover and cook on low for 7-9 hours.
When you're about an hour from serving, shred the chicken and tear the biscuits into thirds or quarters. Place the pieces on top of the liquid in the slow cooker and turn to low and cover for about an hour.
Serve and enjoy! I noticed online that almost all recipes called for the use of those Pillsbury Grands refrigerated biscuits. They added them, uncooked, about 45 minutes before serving. Google it and if that's what you want to use, go for it. (Jesse LOVED the whole wheat biscuits used as "dumplings" in this recipe, so that's what I'll continue to use.)
I sat outside on the deck and ate a bowl in the cold, crisp fall air. It was so good that my eyes rolled in the back of my head. SO GOOD.