Slow-Cooker Creamy Chicken With Biscuits

Photo: psfreeman

Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container. Recipe by Abigail Chipley, March 2011; from the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits-00000000052389/index.html.

Yield: 6 servings
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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

Preparation

  1. 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 ¼ teaspoon pepper. Add the wine and broth.
  2. 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. 3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  4. 4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. 5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
May 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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