1970s Slow Cooker Chicken and Biscuits

This took me back to being a kid in the 70s. I could almost picture my purple bike with pink sparkle handle bar streamers and a white glitter banana seat parked outside our house. Add a vest, turtleneck, and jeans and I was 6 years old again.

I used canned soup for this recipe as that is what the recipe from this time called for but you can easily substitute a simple mix for the canned soups.

Verdict: Tons of flavor and super simple to make. Both kids kept commenting on how good it was. I didn’t let them know it was cream condensed soup until after they ate. They were both pleasantly surprised. I used the regular 8 ct. of biscuits even though the original recipe called for 4. We like the biscuits!

I serve this with a green vegetable and side salad to complete the meal.

1970s Chicken and Biscuits

Servings: 6-8
Time: 4 hours on high
Difficulty: easy
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Ingredients:

1 1/2 lb. chicken breast, cut into cubes
salt, to taste
pepper, to taste
2 tablespoons dried onions (or 1 medium onion, diced)
2 cups carrots, diced
21 oz condensed cream of chicken soup
1 can refrigerated biscuit dough, 8 count

Directions:

Place the chicken in a slow cooker. Sprinkle on salt & pepper.
Add the veggies and condensed soup, and mix thoroughly.
Cook on high for 3 hours.
Cut biscuit dough into quarters, and drop evenly over chicken. Cook an additional hour.
Give the mixture a quick stir and serve hot.