Chicken and Biscuits

Chicken and Biscuits

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.

Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
30 mins

Chicken and Biscuits

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.

Ingredients
  • 2   cups chopped round red potato (2 medium)
  • 1   cup coarsely chopped carrot (2 medium)
  • 1/2  cup coarsely chopped onion (1 medium)
  • 1/2  cup coarsely chopped celery (1 medium)
  • 1  4  ounce can (drained weight) sliced mushrooms, drained
  • 2   garlic, minced
  • 1/2  teaspoon dried thyme, crushed
  • 1/2  teaspoon dried sage, crushed
  • 1/4  teaspoon salt
  • 1/4  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
  •  Cheesy Biscuits
Cheesy Biscuits
  • 1 2/3  cups packaged biscuit mix
  • 1/2  cup shredded cheddar cheese (2 ounces)
  • 1/2  cup milk

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

nutrition information

Per Serving: cal. (kcal) 369, Fat, total (g) 15, chol. (mg) 63, sat. fat (g) 7, carb. (g) 41, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 6, pro. (g) 18, vit. A (IU) 3741, vit. C (mg) 13, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 56, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 927, Potassium (mg) 444, calcium (mg) 162, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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