Not the Same Ol' Biscuits and Gravy
This is a hearty crockpot recipe that's great for breakfast or dinner. I've served over biscuits for breakfast and egg noodles for dinner. It's terrific rib-sticking meal for winter. It sold very well in my restaurant for both breakfast and dinner.
As is, this recipe serves 8-10 or more depending on portion size, and can be easily scaled for the number of people or the size of your crockpot.
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- boneless skinless chicken breasts
- 1 lb
- bacon (can use less)
- 1 pt
- sour cream
- 1/4 c
- all purpose flour
- 1 small
- jar dried beef
- 2 can(s)
- cream of mushroom soup
- 2 can(s)
- cream of celery soup
- 2 can(s)
- cream of chicken soup
- 2 can(s)
- creamy onion soup (if you can't find this, you can substitute an envelope of dry package onion soup mix
- pat of butter, enough to lightly butter the bottom of your crockpot
- 6 qt
- mixing spoon
- kitchen shears or knife
- good size mixing bown
1Lightly butter the bottom of your crockpot and line with a single layer of dried beef, overlapping slightly. Don't use any more than enough to cover the bottom of your crockpot as it will make the dish extremely salty.
2Layer clean boneless, skinless chicken breasts over the dried beef
3Dump sour cream into mixing bowl and gradually add 1/4 cup flour whisking smooth, then mix in a can of soup. set aside.
4Add several cans of soup to the crock pot, then add the sour cream flour mixture. Top off with remaining soups until your crockpot is about 1/2 inch from the top. Cover and set on low to cook for 8 hrs or high to cook for 4 hrs.
5Using kitchen shear or a knife, cut bacon into bite size pieces and lightly cook...brown, but not hard crispy. Bacon cuts very easily when frozen. Spoon bacon into crockpot. Don't worry about getting some grease in the mix...it addes to the flavor. Replace lid and let it cook. You don't have to use the full pound of bacon. I do because I don't eat bacon that often and it would sit in my fridge and go bad, so I use it up. I think it adds to this dish anyway.
6You'll want to check and give a good stir about an hour before finished. It's ready to serve when the chicken is falling apart. If you cook beyond 8 hrs, be mindful that the dish may scortch, so keep an eye on it.
7Plate up over egg noodles, rice or biscuits/english muffins. You can also add veggies if you so desire. I've added peas and carrots and it taste really good. Serve with a nice side salad and some crusty bread and what a meal!
8If you have a smaller crockpot, reduce the number of chicken breasts and cans of soup used. For larger crockpots increase same. I usually just increase the soups to fill the crockpot. Depending on how you're serving, you can usually estimate the number of people the dish will serve by the number of chicken breast. 1/2 to a full breast per person. I usually go 1/2 as the dish is rich and filling, especially when served over noodles or biscuits.
SIDE NOTE: I've tried this using fat free soups and it's ok; however, don't skimp on the sour cream. Low fat or fat free sour cream did not do well in this dish.
9IMPORTANT: DO NOT prepare this dish ahead of time and store it in the fridge. Raw chicken and cream is a prime garden for breeding very unfriendly bacteria. Also, be sure to use thawed chicken breasts. I've thrown frozen in the pot when making it at home and in a hurry, but it's not the wisest thing to do.
10This also makes a really great filling if you make homemade pot pies.