Smothered Buttermilk Chicken With Peas |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 5 |
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From Betty Crocker. Ingredients:
1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces |
1 1/2 cups sliced carrots |
1/3 cup chopped onion |
1/2 cup water |
2 tablespoons butter or 2 tablespoons margarine, melted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
1 (1 1/4 ounce) package roasted chicken gravy mix |
1/3 cup buttermilk |
2 teaspoons all-purpose flour |
1 cup frozen green pea, thawed and drained |
1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits) |
Directions:
1. In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
2. Cover and cook on LOW for 6-8 hours.
3. During the last 20 minutes of cooking time, stir in the gravy mix.
4. Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
5. Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
6. While the chicken mixture is cooking, prepare biscuits as directed on can.
7. Split biscuits; serve chicken mixture over biscuits.
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