Name: Slow-Cooked Chicken and Biscuits
Prep time: 30 min
Ingredients: 2 cups chopped round red potato (2 medium); 1 cup coarsely chopped carrot (2 medium); ½ cup coarsely chopped onion (1 medium); ½ cup coarsely chopped celery (1 medium); 1 ounce (drained weight) sliced mushrooms, drained; 2 garlic, minced; ½ teaspoon dried thyme, crushed; ½ teaspoon dried sage, crushed; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons quick-cooking tapioca, crushed; 1 pound bone-in chicken thighs, skinned; 1 cup chicken broth; 1 cup frozen peas; 1 ounce cream cheese, cut up; 1 Cheesy Biscuits (see recipe below)

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Cheesy Biscuits

Ingredients

1 ⅔ cups packaged biscuit mix
½ cup shredded cheddar cheese (2 ounces)
½ cup milk

Directions

Step 1

Preheat oven to 450 degrees F. In a medium bowl, combine biscuit mix and cheddar cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. Cut with a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

Advertisement

35 Quick-and-Easy Dessert Recipes

50 Fabulous Fall Recipes

Fresh Fall Container Gardens

Slow-Cooked Chicken and Biscuits