What's for Dinner? Slow Cooker Creamed Chicken and Easy Buttermilk Biscuits recipe

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.