Creamy Chicken With Biscuits |
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Prep Time: 25 Minutes Cook Time: 335 Minutes |
Ready In: 360 Minutes Servings: 6 |
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A simply and delicious crock-pot recipe from REAL SIMPLE magazine (March 2011). Ingredients:
3/4 lb carrot, cut into 1-inch lenghts |
2 stalks celery, thinly sliced |
1 small onion, chopped |
1/4 cup all-purpose flour |
1 1/2 lbs boneless skinless chicken thighs |
1/2 teaspoon poultry seasoning |
kosher salt |
black pepper |
1/2 cup dry white wine |
1/2 cup low sodium chicken broth |
6 buttermilk biscuits |
1 cup frozen peas |
1/2 cup heavy cream |
Directions:
1. In a 4 to 6-quart slow cooker, toss together the carrots, celery, onion and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt and 1/4 teaspoon pepper. Add the wine and broth.
2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
3. Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
4. To serve, place the bottom halves of a biscuit in a shallow bowl, then top with the chicken mixture and the remaining biscuit halves.
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