This is one of those brainless dinners you can put in the crockpot in two minutes and then have most of your supper done when you get home. I just make either mashed potatoes (my husband will even eat instant-OUCH), rice, or egg noodles to go with. Add a vegetable or salad and you've got a warm, delicious meal ready for your family, even when you're tired and have had a long day at work.
CROCKPOT CHICKEN AND BISCUITS
6-10 pieces of chicken (I use boneless, skinless breast tenders because that's what we like but even thawed bone-in pieces would work)
1 can cream of chicken soup (generic is fine or even homemade)
pepper (there's plenty of salt in the soup so I don't add any salt)
1-2 cans of cheapo biscuits
If you think about it the night before: Put the frozen chicken pieces on a plate in the fridge to thaw - even partially - in the fridge overnight. If you are using boneless chicken tenders, frozen is fine. If you are using bone-in chicken pieces, make sure they are thawed. In the morning, place the chicken pieces (thawed, frozen, or partially thawed is fine if it cooks the entire 8-10 hours) in the crockpot (you must use a crockpot that has a removable insert for making this dish). Dump on the can of cream of chicken soup along with 1 1/2 cans of water. Stir a little. (This takes a total of about 90 seconds, seriously!) Cook on low 8-10 hours.
After arriving home and before serving. Preheat the oven to 400 °. Top with 1-2 cans cheapo canned biscuits or 1 can of Grands if you like. I have even made homemade biscuits to drop on top. Remove the ceramic insert from the crockpot (with the chicken/gravy/biscuits inside) (its HOT so use potholders). Place the ceramic insert (without the lid) in a preheated 400 degree oven for 8-10 minutes or until the biscuits are browning.
Take it out of the oven, get the table set, and DIG RIGHT IN!
My family loves this and leftovers make a terrific pot pie.
Unbaked biscuits just lay on top of the chicken/gravy that is cooked all day in the crockpot.