Slow Cooker Chicken and Biscuit Casserole - THM style!!!!

A couple of months ago, I changed my eating habits - not a diet but a lifestyle change.  The favourite recipe that I shared had to be adapted.  So, I now have a chicken and biscuit casserole that I can still eat and feel good (and lose weight!).  Sounds like an oxymoron!

What you need....

3 whole chicken breasts - cut in half.

Cream of Chicken Soup - THM style - recipe to follow

1/2 packet of frozen peas - fresh works too

       *(3/4 packet if it is peas and carrots if you want an S helper or for your DH and kids - fresh baby       carrots are easier to pick out if you prefer this)*

chicken broth or water to cover

1 - 2tsp garlic

minced onion

salt and pepper

mixed    - spices to taste.

Directions...

Place the chicken in the slow cooker.  Add the cream of chicken soup.  Add the peas (and carrots).  Add the garlic, minced onion. Add salt, pepper and spices. Cover with chicken broth or water.  Cook on high for 6hrs, med for 7hrs and low for 8hrs.

At about 1 - 1 1/2hrs before the dish is ready (or you can tag it on the end if you need too - cause of time), add your biscuits.

1 1/2 cups of almond flour

1/2 cup of flax meal

1/4 tsp of baking soda

1 tbsp - baking powder - aluminum free

1 tsp salt

6 tbsp COLD butter

3/4 cup of almond milk and 1/4 cup of heavy cream OR 1 cup of almond milk

splash of white vinegar.

Directions...

Add all the dry ingredients to a mixing bowl (I use a food processor for ease).  Mix them together.  In  a separate bowl (I use a measuring jug), combine the milk and vinegar and cream if using.  Add the butter in chunks to the dry ingredients.  I generally cut it into 6 - 1tbsp pieces and toss them in.  Once the mix looks like bread crumbs add the liquid ingredients, until just combined.  Make approx. 8 equal balls with the mix and slightly flatten.  Place them in the slow cooker and cooke on high for 1 - 1 1/2hrs.

*for some reason couldn't get the photo to turn around.  

What it looks like in the slow cooker done - check the biscuits with a knife - as they will "look" soft and not fully cooked.

THM slow cooked chicken and biscuit.

* When adapting this recipe I forgot to add the baking powder, so I had to take the "biscuit dough" out of the slow cooker and remix.  Due to the liquid added from the slow cooker, I could then not make them into biscuit rounds again.  The biscuits on the right are buttermilk biscuits - using the recipe from the previous blog post - for my unconverted DH.

** Cream of Chicken Soup - THM style...

1 1/2 cups almond milk
1/2 cup heavy cream
1 1/2tbsp butter
1 tsp gluccie
4 tsp chicken bouillon

On the stove heat up the milk and cream.  Gradually stir in the gluccie.  Add the chicken bouillon, salt and pepper.  Bring to a boil and then let simmer as it thickens.  Add the butter.  Once it is as thick as you like it - remove from heat and add in replace of cream of ...... soup.
salt and pepper