Crock Pot Sour Cream Chicken

I've been using my crock pot a lot this month. It's so nice to just throw everything in there in the morning or afternoon and have it ready when we're ready to eat dinner. I found this recipe and I tweaked a few things but it still turned out amazing. Mike added this chicken to his list of the best meals I've made.

4-6 boneless, skinless chicken breasts

2 (10 oz) cans cream of mushroom soup

1 cup sour cream

Salt and pepper to taste

Mix sour cream and both cans of mushroom soup in a small bowl. 

Place chicken in bottom of crock pot and sprinkle some salt and pepper on top. Spread sour cream mix over top. Cover and cook on low 6-8 hours.

This could be served over rice or noodles or just by itself.  

We're not big sour cream fans but I didn't taste the sour cream at all so don't let the fact that it has sour cream in it scare you away. 

Crock Pot BBQ Pork Chops

I originally bought pork chops to make pulled pork sandwiches. But once I cooked them I decided to just have them whole instead. I had some left over barbeque sauce from Dickey's so I used that, but just use your favorite.

Pork Chops

Chopped onions

bbq sauce

pepper

1/2 cup water

Place half of the bbq sauce and 1/2 cup water in bottom of crock pot. Place onions and little more bbq sauce on top. Repeat layers again. 

Cook on low for 7 hours.  If you wanted to shred them you would do that now. They tasted just as good leaving them whole though. 

Garlic Cheddar Biscuits

I've had this recipe in my recipe box for years. I'm not exactly sure where I got it from either. All I know is that these biscuits are so good. 

2 cups bisquick

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter

1/4 tsp garlic powder

Preheat oven to 450 degrees. Mix bisquick, milk, and cheese together until they a soft dough forms. 

Drop large spoonfuls of the dough onto a cookie sheet. 

Bake for 8-10 minutes at 450 degrees. 

Mix together butter and garlic powder. Spread onto biscuits once they're done cooking. 

This recipe should make between 10-12 biscuits. Mine were on the large side so I only got 8. It just depends on how large you make them. 

No Peek Chicken

I've heard people in one of my facebook recipe groups talking about no peek chicken. It takes a long time to cook so I had to make sure I made it on a night when I would be home long enough to make it.  It's fairly easy to make and fairly inexpensive too.

1 box Uncle Ben's Long Grain Wild Rice (original recipe)

1 can cream of mushroom soup

1 can cream of celery soup

1 can water 

(You can add another can of water for moister rice.)

Chicken breasts or tenders

Preheat oven to 350 degrees. Mix soups, water (1 or 2 cans) and rice in your baking dish. 

Place chicken in dish. Cover with foil and bake at 350 for 2 1/2 hours. Don't peek! 

It was really good and really filling.