Slow Cooker Creamy Chicken with Biscuits /Recipe


Slow Cooker Creamy Chicken with Biscuits


Hands-On Time
15 Mins
Total Time
6 Hours 30 Mins

Serves 6
By Abigail Chipley March 2011

¾ pound carrots (about 4), cut into 1-inch lengths

2 stalks celery, thinly sliced

1 small onion, chopped

¼ cup all-purpose flour

1½ pounds boneless, skinless chicken thighs (about 8)

½ teaspoon poultry seasoning, kosher salt, and black pepper

½ cup dry white wine

½ cup low-sodium chicken broth

6 Biscuits

1 cup frozen peas

½ cup heavy cream

How to Make It
Step 1
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
Step 2
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
Step 3
Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
Step 4
Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

Step 5
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.


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