not the same ol' biscuits and gravy

★★★★★ 3
By Karen Vandevander
from Manassas, VA

Let me first start by saying this is a full flavor, full fat, artery-clogging recipe. The aroma of this dish as it cooks is just wonderful. ;o) This is a hearty Crock Pot recipe that's great for breakfast or dinner. I've served over biscuits for breakfast and egg noodles for dinner. It's a 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 Crock Pot. **FREEZES WELL

Blue Ribbon Recipe

When you hear biscuits and gravy, sausage gravy typically comes to mind. This is not that, but it is quite good. Filled with chicken and bacon, it's super creamy and versatile. Everything simmers in the Crock Pot which makes this a great recipe when short on time. You will be happy if you eat this for breakfast (over biscuits) or dinner (with pasta). Delicious comfort food.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 8-10
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For not the same ol' biscuits and gravy

  • 6-8
    boneless skinless chicken breasts
  • 1 lb
    bacon (can use less)
  • 1 pt
    sour cream
  • 1/4 c
    all-purpose flour
  • 1 jar
    dried beef (2.25 oz)
  • 2 can
    cream of mushroom soup (10.5 oz each)
  • 2 can
    cream of celery soup (10.5 oz each)
  • 2 can
    cream of chicken soup (10.5 oz each)
  • 2 can
    creamy onion soup 10.5 oz each, if you can't find this, you can substitute an envelope of dry package onion soup mix
  • 1
    pat of butter, enough to lightly butter the bottom of your Crock Pot
  • 6 qt
    Crock Pot

How To Make not the same ol' biscuits and gravy

  • Dried beef in the bottom of a Crock Pot.
    1
    Lightly butter the bottom of your Crock Pot and line with a single layer of dried beef, overlapping slightly. Don't use any more than enough to cover the bottom of your Crock Pot as it will make the dish extremely salty.
  • Chicken breasts on top of the dried beef.
    2
    Layer clean boneless, skinless chicken breasts over the dried beef.
  • Sour cream, flour, and a can of soup in a bowl.
    3
    Dump sour cream into a mixing bowl and gradually add 1/4 cup flour whisking smooth, then mix in a can of soup. Set aside.
  • Sour cream mixture spread into slow cooker.
    4
    Add several cans of soup to the Crock Pot, then add the sour cream flour mixture.
  • Remaining soups added to the slow cooker.
    5
    Top off with remaining soups until your Crock Pot is about 1/2 inch from the top.
  • Chicken cooking in the slow cooker.
    6
    Cover and set on low to cook for 8 hrs or high to cook for 4 hrs.
  • Browning bacon to add to the slow cooker.
    7
    Using a 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 Crock Pot. Don't worry about getting some grease in the mix...it adds to the flavor. Replace the 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. You'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 scorch, so keep an eye on it.
  • Biscuits baking in the oven.
    8
    Plate 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 they taste really good. Serve with a nice side salad and some crusty bread and what a meal!
  • 9
    If you have a smaller Crock Pot, reduce the number of chicken breasts and cans of soup used. For larger Crock Pots increase the same. I usually just increase the soups to fill the Crock Pot. Depending on how you're serving, you can usually estimate the number of people the dish will serve by the number of chicken breasts. 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. 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.
  • 10
    IMPORTANT: 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. This also makes a really great filling if you make homemade pot pies.
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