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.

Source: Midwest Living
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Slow-Cooked Chicken and Biscuits

Ingredients

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Directions

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  • 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.

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  • 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 (Slow-Cooked Chicken and Biscuits)

369 calories; 15 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 63 mg cholesterol; 927 mg sodium. 444 mg potassium; 41 g carbohydrates; 3 g fiber; 6 g sugar; 18 g protein; 3741 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 2 mg iron;

Cheesy Biscuits

Ingredients

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Directions

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  • 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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