I chose to make these easy biscuits, since I didn't want to have to deal with cutting in butter. These were MUCH quicker!
And I thought this would turn out a bit thicker, but it was still delicious.
1 lb skinless chicken quarters
1 cup each: chopped celery and carrot
1/2 cup chopped onion
about 4 cups chicken broth
ground black pepper and any seasonings you like to taste
1-2 small cans (10 3/4 ounces) cream of chicken soup (depending on how thick you want the gravy)
Add chicken, veggies and broth to slow cooker. Cook on high 4 hours or low 6-8 hours. Remove chicken pieces and discard bones and gristle. Return to cooker and stir til chicken falls apart.
During last hour or so, whisk in soup.
I served the chicken and creamy sauce over the biscuits.
Easy Buttermilk Biscuits
2 cups flour
2 T sugar
3 t baking powder
1 t salt
2/3 cup buttermilk
1/3 cup oil
Preheat oven to 475°.
In a large bowl, mix dry ingredients. Set aside.
Add oil to a measuring cup and add buttermilk. Do not stir.
Add buttermilk mixture all at once to dry ingredients. Mix lightly to moisten ingredients until a ball forms. Knead a couple of times. Roll or pat out on a lightly oiled surface to about 1/2" thick. Cut into 2" round biscuits.
Bake just touching on an ungreased baking sheet for 10-12 minutes, or til lightly browned.