Your family will love this slow cooker recipe version of chicken and cheesy biscuits. The red potatoes, carrots, celery, and peas in the sauce make it a complete meal.

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Ingredients

Directions

  • In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.

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  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

  • Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.

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.

Nutrition Facts

369 calories; 15 g total fat; 63 mg cholesterol; 927 mg sodium. 41 g carbohydrates; 18 g protein;

Cheesy Biscuits

Ingredients

Directions

  • 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.

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