Slow-Cooker Creamy Chicken With Biscuits |
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Prep Time: 15 Minutes Cook Time: 390 Minutes |
Ready In: 405 Minutes Servings: 6 |
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Ingredients:
3/4 pound(s) carrots (about 4), cut into 1-inch lengths |
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 |
kosher salt and black pepper |
1/2 cup(s) dry white wine |
1/2 cup(s) low-sodium chicken broth |
6 /¢ (store-bought or easy drop biscuits, split |
1 cup(s) frozen peas |
1/2 cup(s) 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 (this will shorten total cooking time).
3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4. 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.
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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