Slow-Cooked Chicken and Biscuits
Recipe from Midwest Living

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.



by 1  person


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Servings: 6
Prep Time: 30 mins
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Ingredients
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    2   cups 
    chopped round red potato (2 medium)
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    1   cup 
    coarsely chopped carrot (2 medium)
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    1/2  cup 
    coarsely chopped onion (1 medium)
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    1/2  cup 
    coarsely chopped celery (1 medium)
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    1  4  ounce can 
    (drained weight) sliced mushrooms, drained
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    2   cloves 
    garlic, minced
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    1/2  teaspoon 
    dried thyme, crushed
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    1/2  teaspoon 
    dried sage, crushed
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground black pepper
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    2   tablespoons 
    quick-cooking tapioca, crushed
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    1   pound 
    bone-in chicken thighs, skinned
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    1   cup 
    chicken broth
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    1   cup 
    frozen peas
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    1  3  ounce package 
    cream cheese, cut up
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    1   recipe 
    Cheesy Biscuits (see recipe below)
Cheesy Biscuits
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    1 2/3  cups 
    packaged biscuit mix
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    1/2  cup 
    shredded cheddar cheese (2 ounces)
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    1/2  cup 
    milk


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.
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.

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 (g) 56, Cobalamin (Vit. B12) (g) 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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