Slow-Cooker Creamy Chicken With Biscuits

Slow-Cooker Creamy Chicken With Biscuits
José Picayo
Poultry seasoning—a mix of dried thyme, sage, marjoram, and rosemary—gives an instant boost to this old-fashioned meal.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
390
minutes

Ingredients

3/4
pound
carrots (about 4), cut into 1-inch lengths
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)
1/2
teaspoon
poultry seasoning
kosher salt and black pepper
1/2
cup
dry white wine
1/2
cup
low-sodium chicken broth
6
(store-bought or Easy Drop Biscuits; see recipe), split
1
cup
frozen peas
1/2
cup
heavy cream

Directions

  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover 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 will shorten total cooking time).
  3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

 

Abigail Chipley
March 2011

Nutritional Information

  • Per Serving
  • Calories 616
  • Fat 33 g
  • Sat Fat 18 g
  • Cholesterol 146 mg
  • Sodium 1255 mg
  • Protein 29 g
  • Carbohydrate 49 g
  • Sugar 7 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 161 mg
What does this mean? See Nutrition 101.