• 4 boneless chicken breasts
• 2 tablespoons butter
• 2 cans cream of chicken
• some onion
• 2 cans of biscuit dough
• some frozen veggies (I used a mixed bag of carrots, corn, and green beans)

1. put everything  in except the biscuits and veggies cook on high for 5 to 6 hours (I normally switch to low after 3 or 4 hours)
2. about 45 minutes to an hour before serving rip up the biscuits and throw them and the veggies in the crock pot

Popularity: 8% [?]

Prep time 30 minutes cook time 8 hours

I found this recipe on allrecipes.com which is quickly becoming on of my favorite sites to visit.

1 pound shredded cooked chicken

15 ounce peeled whole tomato mashed

10 ounce can enchilada sauce

1 medium onion, chopped

4 ounce can chopped green chili pepper

2 cloves minced garlic

2 cups water

14.5 ounces chicken broth

10 ounces frozen corn

cumin, chili powder, garlic, paprika, pepper, salt, and cilantro to taste

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Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Popularity: 14% [?]