Don’t forget to check out Mel’s video here! https://www.youtube.com/watch?v=Jx6JM1JUroQ
Mel’s Channel:
https://www.youtube.com/channel/UCQoDNlFGassEXtymPq5UqeA
Slow Cooker Creamy Chicken & Summer Squash Casserole:
https://crockpotladies.com/recipe/crockpot-creamy-chicken-summer-squash/?utm_source=Crock-Pot+Ladies+Email+Newsletter&utm_campaign=5547560fd6-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_e559d0fb5c-5547560fd6-96865289
Ingredients
3 Pounds Boneless Skinless Chicken Breasts
21 Ounces Canned Cream Of Chicken Soup
16 Ounces Sour Cream
1 Medium Yellow Onion Diced
1 1/2 Cups Shredded Cheddar Cheese
1/2 Teaspoon Garlic Salt
1/4 Teaspoon Freshly Ground Black Pepper
4 Small Yellow Summer Squash Sliced
1 Cup Bread Crumbs
Place chicken breasts in a 6 quart or larger slow cooker.
In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion, cheddar cheese, garlic salt, and pepper.
Add the sliced summer squash to the bowl and fold into the sauce, making sure all of the squash is covered.
Pour the mixture over the chicken in the slow cooker.
Sprinkle the bread crumbs evenly over the top of everything in the slow cooker.
Cover and cook on LOW for 8 hours or HIGH for 4 hours.
Slow Cooker Sweet Chili BBQ Chicken:
Ingredients:
3 pounds boneless chicken
BBQ Sauce
Sweet Chili sauce
salt and pepper to taste
all purpose seasoning
Place chicken in slow cooker and season with salt, pepper, and all purpose seasoning of your choice to your liking. Cover and cook on low for four hours. When the chicken is done remove from slow cooker and shred. Put it back into the slow cooker and add the BBQ sauce and sweet chili sauce. You can add however much you like of each one. I like to add a little more sweet chili sauce to mine after I put it on the buns! 😁
Buttermilk Biscuit Recipe: NOTE: I doubled the recipe in today’s video, but this is the original. 😊👍
2 cups all purpose flour
1/4 tsp baking soda
1 TB baking powder
1 tsp salt
6 TB unsalted butter (cold)
1 cup buttermilk
Directions:
Preheat oven to 350°
Combine all ingredients and mix by hand, using a little self rising flour to keep it from sticking to your hands too much. Pinch of pieces a little bigger than a golf ball and roll into ball shape. Pat in extra flour and press slightly onto baking pan.
Bake in preheated oven for 10-15 minutes, until bottoms of biscuits are browned. Brown the tops and spread with butter!