Chicken and Biscuits
Time: 30 minutes
Time: LOW 6 - 8 hours
- pound boneless skinless chicken thighs, cut into 3/4-inch pieces
medium carrots, sliced
cup chopped onion
tablespoons margarine or
- teaspoon salt
- teaspoon pepper
package (1.2-ounces) roasted chicken gravy mix
teaspoons all-purpose flour
cup Frozen Sweet Peas, thawed, drained
can (10.2-ounces) (5 biscuits) Refrigerated Buttermilk Biscuits
- In 4 to 6 quarts slow
cooker, mix chicken, carrots, onion, water, margarine, salt, pepper and
bay leaf; mix well.
- Cover; cook on LOW
setting for 6 to 8 hours.
- About 20 minutes before
serving, stir gravy mix into chicken mixture.
Remove and discard bay leaf.
- In measuring cup, blend
buttermilk and flour. Stir
flour mixture and peas into chicken mixture; mix well.
- Increase heat setting
to high; cover and cook an additional 10 to 15 minutes or until peas are
- Meanwhile, bake
biscuits as directed on can. Serve
chicken mixture over split biscuits.