Slow cooker creamy chicken w biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. /4 pound carrots (about 4), cut into 1-inch lengths
3. stalks celery, thinly sliced
4. small onion, chopped
5. /4 cup all-purpose flour
6. /2 pounds boneless, skinless chicken thighs (about 8)
7. /2 teaspoon poultry seasoning
8. kosher salt and black pepper
9. /2 cup dry white wine
10. /2 cup low-sodium chicken broth
11. (store-bought or Easy Drop Biscuits; see recipe), split
12. cup frozen peas
13. /2 cup heavy cream
14. Directions
15. 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.
16. 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 (this will shorten total cooking time).
17. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
18. 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 to 10 minutes more.
19. 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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