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Spicy Hot Creamed Chicken Over Biscuits - Crock Pot


* 6 cups of milk
* 3 (11 oz) cans cream of chicken soup
* 1 cup sour cream
* 4 chicken breasts, boneless and skinless, cooked and shredded
* Hot sauce to taste
* hot buttermilk biscuits (substitute English muffins, toasted)
* sprinkle of freshly ground black pepper


1. Pour the milk, soup, and sour cream into a large bowl and whisk together until smooth.
3. Fold the shredded chicken into the mixture.
4. Add as much hot sauce as you like.
5. Pour into crock pot.
6. Cook on low, covered for 6 hours.
7. Serve over hot buttermilk biscuits, open-faced sandwich style, and sprinkle a bit of freshly ground black pepper on top.


If your family enjoys biscuits and gravy, this is a nice take on that traditional recipe. Instead of ground beef or ground sausage, we use shredded chicken to make it a bit more figure-friendly. I also use skim milk in my recipe, but you can use whatever milk your family likes.

Another option to reduce fat and cholesterol is to substitute English muffins for the buttermilk biscuits. See, you can have your biscuits and gravy... you just might have to get creative!

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