Today I bring you one of our favorite meals. This Slow Cooker Creamy Chicken with Biscuits is fantastic for several reasons:
1. It’s made in the crockpot, and you know how I love that!
2. It also involves warm from the oven biscuits, which is a form of bread, which is glorious.
3. It’s got chicken and vegetables and a creamy sauce; it’s pure comfort food!
This is one of those meals that my husband gets excited about when I make and he does a little dance as he eats it. For him it’s the biscuits. They’re pretty darn good. We’ve made them for Biscuits and Gravy before with great results.
Ingredients
- 3-4 carrots, chopped
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 2 teaspoon ground sage
- 1 1/2 teaspoons ground thyme
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup chicken broth
- 6 biscuits (recipe below or store bought)
- 1 cup frozen peas
- 1/2 cup heavy cream
Instructions
- In small bowl, mix together sage, thyme, nutmeg and black pepper.
- In slow cooker, mix together carrots, celery, onion and flour.
- Place the chicken on top and sprinkle with seasoning mix and salt.
- Pour broth over it all. Cover and cook on low 5-6 hours or on high 2 1/2 to 3 hours.
- About thirty minutes before serving, get your biscuits ready.
- Ten minutes before serving, add the peas, cream and another 1/2 teaspoon salt to the chicken. Stir to combine, then cover and cook until heated through.
- Pour chicken mixture over split, warm biscuits.
Notes
Recipe from my sister Emily
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1/2 cup cold butter, cut into small pieces
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
Instructions
- Heat oven to 400 degrees.
- Combine flour, baking powder and salt in a bowl.
- Use your hands or two knives to work the butter into the flour until pea-size clumps form.
- Add the milk and stir just until moistened.
- Drop 6 mounds of dough onto a baking sheet.
- Bake until golden, about 18-20 minutes.
Notes
I don't often have whole milk on-hand. But especially if I'm making the biscuits for the creamy chicken and biscuits, I have some heavy cream left and will use half cream and half low fat milk.
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