Slow Cooker Cheddar Beer Chicken with Biscuits

This Christmas my mom got me my very own crock-pot and I've had fun throwing random food in there to slow cook for hours. My newest thing is finding new ways to cook with beer. Yes beer! I know it sounds odd since I don't even like to drink beer but somehow the flavor is just wonderful in food.  So seeing this recipe in Sandra Lee's Semi-Homemade recipe book I just had to try it, I mean bacon and beer and chicken and cheese?  It had me at bacon.
I recommend using a beer with lots of flavor, none of that light no calorie stuff (I used Bass's Pale Ale which has a nice flavor).
While I had a bottle of beer open I also made some quick Cheddar Beer Biscuits to go with the meal and WOW!!! .... that is all I can say about that. 
Enjoy and Cheers!!

Slow Cooker Cheddar Beer Chicken

Ingredients:

• 1 large onion
• 1 lb red potatoes (about 6-8 small potatoes)
• 3-4 boneless skinless chicken breasts
• Garlic powder, salt, & ground black pepper (or you just have garlic salt then just use that & ground pepper)
• 1 can (10 oz) Campbell's cheddar cheese condensed soup
• 3/4 cup + 1/4 cup beer
• 3/4 cup bacon, cooked and crumbled 

1. In a slow cooker pour in the 1/4 cup beer. Peel and dice the onion and throw in the cooker. Wash and slice in half the red potatoes and dump on top of the onions.

2. Season both sides of the chicken breasts with garlic powder, salt, & pepper. Place in slow cooker on top of the veggies.

3. In a small bowl whisk together the can of soup with the remaining 3/4 cup beer. Blend in the bacon crumbles and pour over the top of the chicken breasts (dont mix it in with the veggies just pour on top, it will cook down by itself)

4. Cover and cook on Low for 3 1/2 to 4 1/2 hours (be sure to not overcook as chicken will dry out).  Spoon lots of the juice over the chicken when you serve it and sop it up with the Cheddar Beer Biscuits (recipe below).

Cheddar Beer Biscuits

(makes 8 large biscuits)

Ingredients:

• 2 cups all purpose flour
• 1 Tbsp baking powder
• 2/3 tsp salt
• 3/4 cup shortening
• 2 Tbsp sugar
• 1 cup beer
• 1 cup grated cheddar cheese (not packed)

1. Preheat oven to 375 degrees.

2. In a large bowl combine the flour, baking powder, and salt. Cut the shortening in with a pastry blender or a butter knife until the mixture is well blended and crumbly.

3. With a spoon mix in the sugar, beer, and cheese until just blended.  Drop large spoonfuls on an ungreased baking sheet and bake 14-16 minutes, till the bottom is light brown.