Roasted Chicken, Biscuits & Gravy
Sandra Ann Marie Harvey
4 lbwhole roaster chicken
1 pkgpillsbury or other brand of uncooked biscuits
3 pinchblack pepper
2 Tbsprotisserie chicken dry seasoning mix
2 jar(s)chicken gravy
How to Make Roasted Chicken, Biscuits & Gravy
- Clean out and rinse a whole chicken then add to slow cooker with about 1 cup of water. Add 1 pinch of pepper and the dried rotisserie chicken seasoning all over top of the chicken. Cook in slow cooker on low approx 8-10 hours.
- When the chicken is cooked all the way, carefully remove from the slow cooker and put it on a cutting board, platter or plate and let cool briefly. Remove the skin, fat and bones. Shred chicken and add back to slow cooker and move the temperature from low to keep warm.
- Meanwhile bake biscuits according to the package directions. When their done, remove from the oven. Take a biscuit and open it so you have 2 halves and place them on dinner plate. Add shredded chicken on each round of biscuit and top with cooked, hot gravy, top with pinch of black pepper. This meal goes well with mashed potatoes and I add the gravy to those too and usually a vegetable.