Smothered Buttermilk Chicken With Peas

Submitted by ratherbeswimmin

"From Betty Crocker."

 

• Ready In: 8hrs 45mins
• Ingredients: 13
• Serves: 5

ingredients

• 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 1⁄2 cups sliced carrots
• 1⁄3 cup chopped onion
• 1⁄2 cup water
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 bay leaf
• 1 (1 1/4 ounce) package roasted chicken gravy mix
• 1⁄3 cup buttermilk
• 2 teaspoons all-purpose flour
• 1 cup frozen green pea, thawed and drained
• 1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)

directions

1. In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
2. Cover and cook on LOW for 6-8 hours.
3. During the last 20 minutes of cooking time, stir in the gravy mix.
4. Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
5. Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
6. While the chicken mixture is cooking, prepare biscuits as directed on can.
7. Split biscuits; serve chicken mixture over biscuits.

Reviews

[13Schmetterling]

This was pretty good. I made as written except I used a whole cup of buttermilk and 2T flour to make it more soupy. Would make again, I think it would be good on waffles! Thanks for posting.

 

[BamaBelle30]

The entire family thought this chicken was great! And it was incredibly easy considering it's a slow cooker recipe. I love it when everyone is happy! Thanks for sharing!