tablespoons herbs, fresh (I used rosemary, sage and oregano)
biscuits, frozen and cooked according to directions
Serving Size: 1 (473) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 409 g45 %
Total Fat 45.5 g70 %
Saturated Fat 12.6 g62 %
Cholesterol 131.2 mg
Sodium 1167.8 mg
Dietary Fiber 6.7 g26 %
Sugars 9.7 g38 %
Protein 43.6 g
In a 5-6 quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 teaspoon each salt and pepper.
Add the carrots, celery, onion and chicken and toss to combine. Cook covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
When the chicken has 30 minutes left to cook, heat oven and cook the biscuits.
Gently fold the peas and herbs into the chicken and vegetables and cook, covered, until heated through, about 3 minutes. Spoon into bowls and sprinkle with additional herbs if desired. Top with the biscuit.