Slow-Cooker Creamy Chicken With Biscuits

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Photo by José Picayo
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 616 calories
    • 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

Ingredients

  1. Check 3/4pound carrots (about 4), cut into 1-inch lengths
  2. Check 2stalks celery, thinly sliced
  3. Check 1 small onion, chopped
  4. Check 1/4cup all-purpose flour
  5. Check 1 1/2pounds boneless, skinless chicken thighs (about 8)
  6. Check 1/2teaspoon poultry seasoning
  7. Check kosher salt and black pepper
  8. Check 1/2cup dry white wine
  9. Check 1/2cup low-sodium chicken broth
  10. Check 6 (store-bought or Easy Drop Biscuits; see recipe), split
  11. Check 1cup frozen peas
  12. Check 1/2cup heavy cream
  13. Check

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.