Creamy Chicken with Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 pound(s) carrots (about 4) cut into 1 inch length |
2 stalk(s) celery thinly sliced |
1 small onion chopped |
1/4 cup(s) all purpose flour |
1 1/2 pound(s) boneless, skinless chicken thighs (about 8) |
1/2 teaspoon(s) poultry seasoning |
1/2 cup(s) dry white wine |
1/2 cup(s) low sodium chicken broth |
ksoher salt and pepper |
6 biscuits (store bought or easy drop) split |
1 cup(s) frozen peas |
1/2 cup(s) heavy cream |
Directions:
1. In a 4-6 quart slow cooker, toss together the carrots, celery,onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add the wine and broth.
2. Cover and cook until the chicken and vegetables are tender, on low for 5-6 hours or on high for 2 1/2 to 3 hours.
3. Thirty minutes before serving, prepare the Easy Drop Biscuits (If using)
4. Ten mins before serving, add the peas, cream, and 1/2 tsp salt to the chicken and stire to combine. Cover and cook until heated through, 5-10 mins more.
5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
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