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Community Recipe
from [psfreeman]

Slow-Cooker Creamy Chicken With Biscuits

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
  • Prep time:15 Minutes
  • Cook time:6 Hours, 30 Minutes

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. 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. 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 ½ 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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Slow-Cooker Creamy Chicken With Biscuits recipe

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