3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

Hubby likes the biscuits a bit more done and the rest of us like them a little lighter! Either way they are really yummy.

2 1/2 cups Bisquick
1 cup shredded cheddar cheese
2 teaspoons celery seeds
1 egg, room temperature
1 cup milk 
  • Combine Bisquick and seeds and mix well.
  • Add cheese and mix again. 
  • Whisk egg and milk together. 
  • Gradually add egg mixture to Bisquick mixture and mix until well blended. 
  • Drop by spoonfuls onto a well greased cookie sheet or use a mini-muffin pan.
  • Bake at 375 degrees for 20 minutes.
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  • The chili looks awesome. I love the shredded chicken in there! We all love cheddar biscuits, thanks for reminding us to make them again!

  • Sounds great Tamy! I’m just now finally making my Tailgating Time rounds!!