Creamy Chicken With Biscuits
photo by rpgaymer
- Ready In:
- 6hrs 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 340.19 g carrot, cut into 1-inch lenghts
- 2 stalk celery, thinly sliced
- 1 small onion, chopped
- 59.14 ml all-purpose flour
- 680.38 g boneless skinless chicken thighs
- 2.46 ml poultry seasoning
- kosher salt
- black pepper
- 118.29 ml dry white wine
- 118.29 ml low sodium chicken broth
- 6 buttermilk biscuits
- 236.59 ml frozen peas
- 118.29 ml heavy cream
directions
- 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 1/4 teaspoon pepper. Add the wine and broth.
- 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.
- Ten minutes before serving, add the peas, cream and 1/2 teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 minutes more.
- To serve, place the bottom halves of a biscuit in a shallow bowl, then top with the chicken mixture and the remaining biscuit halves.
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