Slow-cooker Chicken and Biscuits

Ingredients:

• 2 lb. Skinless boneless organic chicken breasts cooked and cut into bite sized chunks (You can add chicken in raw, just allow for extra cooking time.)

• 2 (10.75 ounce) cans Cream of Chicken soup *** I know, I know, not exactly clean, but you can make your own too. Make a little extra and freeze some for later :)

• 1 cup water

• 1 cup diced onion

• 1/2 cup shredded carrots (Tip- Buy the pre-cut matchstick carrots)

• 4 Tbsp butter, cut 

• 1/2 tsp ground black pepper

• 1 Tbsp dried Rosemary

• 1/2 cup milk

• 2 cups flour

• 1 Tbsp baking powder

• 1 tsp salt

• 1/4 tsp sugar

• 5 Tbsp cold butter, cut

• 1 cup milk or milk substitute 

1. Add all Chicken ingredients into slow cooker on low for high for 4 hours or low for 6 hours. 
2. About 30 minutes prior to eating, begin making biscuits. 
3. Preheat oven to 400 degrees. Grease baking sheet. 
4. In a large bowl mix flour, baking powder, salt, and sugar together. 
5. Add butter. Use a fork, pastry cutter, or dough setting on a food processor to mix until mixture resembles coarse crumbs. 
6. Slowly mix in milk until dough forms. Don not over mix. 
7. Drop dough by spoonfuls onto the baking sheet leaving space for them to expand. Bake for 12-15 minutes until biscuits are golden brown. Makes approximately 16 biscuits. 
8. Serve biscuits with chicken mixture.