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Slow Cooker Chicken and Biscuits
4.0 (806 reviews)
If you're looking for a comforting and easy weeknight meal, you've found it. Serve this slow cooker chicken and biscuits, and call it a night.
Total Time335
Servings6
616
Caloriesper servingNutrition Information
616
Calories
33 g
Fat
49 g
Carbs
29 g
Protein
Fiber
7 g
Sugar
Ingredients
- 0.75 pound carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 0.25 cup all-purpose flour
- 1.5 pounds boneless, skinless chicken thighs (about 8)
- 0.5 teaspoon poultry seasoning
- Kosher salt and black pepper
- 0.5 cup dry white wine
- 0.5 cup low-sodium chicken broth
- 6 store-bought or Easy drop biscuits (see recipe), split
- 1 cup frozen peas
- 0.5 cup heavy cream
Instructions
- 1In a 4- to 6-quart slow cooker, toss carrots, celery, onion, and flour. Place chicken on top and season with poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper, and then add wine and broth.
- 2Cover 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 (this shortens the posted total cooking time).
- 3At 30 minutes before serving, prepare the easy drop biscuits (or store-bought biscuit dough).
- 4At 10 minutes before serving, add peas, cream, and ½ teaspoon salt to the chicken mixture and stir. Cover and cook until heated through, 5 to 10 minutes more.
- 5To serve, place the bottom half of each biscuit in a shallow bowl, and then top with chicken mixture and the remaining biscuit half.