I want to give this five stars but the site won't let me. Boooo! I've made this probably close to a dozen times; it's one of my go-to recipes when I have a group coming over and it gets scarfed up every time. Throw everything in the cooker, leave, come back hours later and it's done (*and* your house smells great). The drop biscuit recipe is super-easy (the older I get, the less inclined I am to roll dough). What did I change/add? Almost nothing; I used regular chicken broth and added frozen corn with the frozen peas at the end. Next time, I may take the one reviewer up on his/her suggestion and add some more greens - maybe escarole or radicchio - just to ramp up the fiber and vitamins a little.
I made this and it was delicious! My only issue was the carrots should be cut smaller so they can cook all the way through.
Just made this for dinner. I was very disappointed. It was bland, runny and just tasted like the poultry seasoning. I thought it would taste similar to a chicken pot pie. I am going to try it one more time, but use cream of chicken soup instead and see if it comes out thicker with more flavor.
That would be the salt. Add up how much you put in and that would equal the amount you say is outrageous & dangerous. If you don't like that much, don't use as much next time.
What causes this outrageous, dangerous amount of sodium???
Made this on my stove since i had no time. Since it tasted so good, i left out the cream and use chicken broth for the wine.
Hi, The recipe you shared is really simple just like ur site name. I liked the easy way it has been presented. Thanks, Raj www.chickenshicken.co.in
Thanks! We look forward to having this delicious recipe again. Maybe next time it will look better. Your tip sounds like a good one. Based on my memories of my mother's wonderful cooking, the crockpot temperature seemed too low for making anything resembling gravy. Again, however, the dish was amazing, especially with the biscuits, and we certainly don't want to discourage anybody from making it!
Based on your review, I made the following change: once the stew was done, I took out about a cup of the liquid, whisked in a tablespoon of flour, and added it back to the stew... It has a nice thick texture now. You could also use softened butter for the roux.
I LOVE MEAT and just because I do, DOES NOT MAKE ME INHUMANE . I love chicken , pork , and very rare and bloody beef mmmmmmmm, so take your veggie loving self and MYOB when it comes to others tastes and likes, you are quite rude for even posting that stupid comment. Humans ate meat way before you were even a thought in your daddy's pants ! Who do you think you are degrading others because they eat meat ? Pound sand ! Thought I would give you a taste of your own medicine. ...How's it feel? You veggie freak..... ***** eh ?
Chicken chicken chicken you are missing out!
Good for you. Glad you're using some of that energy for other things rather than degrading others for not sharing your beliefs.
Very good recipe with a little "tweeking". I always braise the meat before putting it into the slow cooker...adds a lot of flavor. I seasoned the chicken with poultry seasoning, s&p. Braised onion, celery and carrots before braising meat. Added 2 cloves of chopped garlic. Used 1 and 1/2 cups chicken broth, no wine.Also substituted half and half for cream. The biscuits were perfect...this will be a "company-worthy" addition to my recipe box!
Surfkiteskate, why would you assume I don't have a job? I have three of them, but I always have time in my life to stand up for another living being who wants to live out his/her life peacefully, just as you and I do. And by the way, for anyone out there who would like to know, I have successfully veganized this recipe, and it sure is good, I must say. Any meat dish you love can be veganized with a little trial and error.
Seriously, healthmom?! Seriously?! So, lets dissect this amazing story... A deeply sensitive adult parent living in the year 2014, with enough technical ability to surf the web and select, peruse, and coherently form an opinion on what she has observed... would have others believe that the actual title of this recipe "Slow Cooker Creamy Chicken with Biscuits", somehow refers to feeding biscuits to poultry who are then comforted? Yeah....No.
yes, why would healthmom go to such a recipe except to shame others? Not compassionate, or very self aware of her agenda perhaps is my impression. Bless us all and help us not to shame others.
healthmom clearly has nothing much to do but log on 2 meat recipe sites and preach her stuff. another great way to feel good about yourself is yep you guessed get...yep get a job.
Where's the like button? Healthmom, that's some good writing!
This dish was actually better than the best chicken and "dumplings" I've ever made. The bottom half of the biscuit took on the dumpling characteristic, and then the top biscuit half retained a delicious buttery crunch. Just a superb meal, and ridiculously easy. My only tweaks were cutting the carrots about 1/4 inch thick, and when the chicken was done cooking, I broke it into large rustic pieces. Additionally I made the entire meal earlier in the day, and simply reheated the dish on the stove top. At the last minute, a reheat of the biscuits, and I got to be a guest at my own dinner party!
We tried this last evening looking for something quick and tasty. I followed the directions but added a few more carrots, and cut the thighs up into quarters. It was fantastic. We thought it had great flavor without any more enhancements. We also used Grands Buttermilk Biscuits to serve it over - perfect! Will be making this again during this cold Connecticut winter!
I have been been making this for years, always in a crockpot. Tonight I was short on time so I doubled the chicken broth and threw everything (minus the peas and cream) in a pot on the stove and simmered for 20 minutes, then added the peas and cream and cooked until they were heated. I was pleasantly surprised that the chicken cooked so quickly and still had a good flavor a texture to it. Next time I need a quick meal I will do it that way instead of waiting for 5 hours for the crockpot to be done.
I made this pretty much according to recipe, only substituting edamame for the peas. I have to agree that although "good" it was pretty bland. Even lots more salt & pepper didn't help. I will try it again, only next time will use suggestions of others (perhaps canned soup, different seasonings) to amp up the flavor.
If you're looking for a real simple recipe and don't have vegetables languishing in your fridge, if you trust slow-cooker recipes and/or if you're a bit too busy to be deglazing stuff; in other words, if you are looking for a recipe in "Real Simple" magazine that is real simple, this one fits the bill. Throw it all in, as instructed, and read a book, play with your kids, go to a movie, etc. Toss some refrigerated biscuits in the oven, add some lively conversation at the table and you've got dinner. My comfort-food loving family quite enjoyed it, even the adults! If you have time to do a lot of food doctoring, not sure why you're on this particular website, but good on ya.
My family loved this!! I made a few adjustments based on the suggestions below which included: flouring the chicken and veges first, then browning the chicken with a little bit of chopped garlic, deglazing the skillet with the wine and broth and repeating this with the veges (including the onion.) For the first deglazing, I used almost a 1/4 cup of the wine and broth and then used the rest to deglaze the skillet after the veges. Added some chopped yellow and orange sweet pepper and then browned some mushrooms (baby bella, shitake) and threw it all in. Instead of poultry seasoning, added sage, marjoram, pepper, rosemary and thyme (doubled the amount).) When done, added cream of chicken soup (low salt) instead of cream. Lots of flavor and everyone ate every last bit.
The kids liked it! I used cream of celery soup (low-ish salt) some broth and masala wine. It needed a hearty dose of seasoning (I used a bunch of dried rosemary, marjoram and thyme and lots of black pepper). I also threw in a yellow pepper that was languishing in the veggie drawer. I minced the veggies in food processor so as to make them less recognizable. The biscuits were very quick with the processor. It won't impress the in-laws but did I mention? THE KIDS LIKED IT!
I make this using a can of cream of chicken soup instead of the chicken broth and the heavy cream. It has more flavor and costs less. Just add 1/2 cup of water with the wine instead of the broth and add the soup in place of the cream. Sometimes I add a can of mushrooms with the soup. Delicious easy meal!
Winter comfort food. I followed "2tattered's" suggestion of browning the, in my case, boneless chicken breast, and de-glazing the skillet with the wine, a white zinfandel. I also gave a quick stir fry to the vegetables as I was putting the dish on the quick cook setting. Delicious.
I am new to slow-cookers, but am an experienced cook. I didn't trust this recipe so I cut the thighs into large chunks, shook them in the flour, then browned them in a skillet. I added them to the cooker, deglazed the skillet with the wine and broth and then put that in the cooker. I did everything else as written, except I added a few browned mushrooms. It came out very well and looked more appetizing with the meat browned.
The worst! I threw it away. I suggest omitting the poultry seasoning. It was expensive and the flavor was overwhelming.
Very good, easy recipe. I didn't have poultry seasoning (nor half of what was in the quick tip) so I winged it (pardon the pun) using garlic, and whatever else I felt appropriate. Turned out well and sauce thickened after I let it stand a few minutes.
This is such an easy recipe. You really can't mess it up. Unfortunately I didn't have any white wine so i substituted with Dry Sherry. It was fantastic!. I think I will stick with the sherry and never try the plain ole white wine.
Substitute Pillsbury biscuits and it's seriously no fuss. Love.
This is excellent and a snap to prepare. I put all the veggies in a ziploc bag and shake them with the flour to evenly distribute it before placing in the slow cooker. You can double the veggies and chicken with no need to double the liquid ingredients (wine and chicken broth), as there always seems to be plenty of liquid. I bought skinless bone-in thighs once by mistake and the cooking time ended up being the same, but I'd recommend boneless for a more generous serving.
This was delicious! I made biscuits with bisquick heart healthy mix and skim milk. I was not expecting this recipe to be so yummy! I will make this again often.
So easy and very good! Made with store bought low-fat Pillsbury biscuits and chicken breast "tenderloins" (the little mini breasts). Chicken forked apart, and everything was perfectly cooked after about 5 1/2 hours on low setting. Probably could've reduced the heavy cream to 1/3 cup to cut a little fat and calories and it still would've been very rich and creamy.
Fantastic! I used a can of store bought jumbo buttermilk biscuits. I cook with the miniature bottles of wine and next time I would use the entire mini bottle which would probably be 3/4 cup. This recipe is a keeper.
Have made this 2x and excellent both times. My kids (8 and 11) even liked it (one made a "sandwich" with the biscuit and filling). I mixed the flour WELL with the veggies on the front end and that clearly helps avoid the raw flour taste. For those wanting it thicker, try a bit more flour or add a tbl of corn starch to the veggie mix early on. Also, after adding the cream (I used half and half), leave the cover off so some of the steam/water escapes. I used chicken breasts both times and they cooked beautifully in 3 hours on high. The time I made it on low for longer the chicken was a bit dry.
You could add a little more flour, or if you have the time, leave the top off your slow cooker and let some moisture evaporate. I also did then when my sauce was too vingar-y (this happened because I don't have wine, so I used a little apple juice with a little vinegar- but the second time I made it, I used too much vinegar!)
Yum! We all loved this! I made my own poultry seasoning as described in the "Quick Tip" on this page and followed the recipe, except used half and half instead of cream. I thought the gravy was the perfect consistency. I used chicken thighs, but may try chicken breasts next time, as I prefer them. I felt like this was a well-seasoned dish. So nice to have another delicious crock pot dish to add to the rotation. I would highly recommend making the biscuits, if you have a food processor. They are incredibly easy (this was my first time making them from scratch) and so delicious - just as described by the previous post.
I made this dish last night using two skinned and boneless chicken breasts; cooked on hi for the first hour and then on low for 4 more hours/my chicken breasts were large and thick....................chicken was 'fork' tender; veggies soft but firm; flavor was fresh and delicious! Only disappointment, I thought the gravy would be a little thicker--any hints on how to make it thicker??? I made the biscuits/in food processor, and they were delicious--firm outter shell and fluffy soft once opened. I must say the aroma/in my home-- created while cooking-- was wonderful--true comfort food!!! I will definitely prepare/serve, this again!
I made this dish last night, it was soo easy and tasted great! I used the frozen peas but added too many and it cooled it down too fast. However, I will be making this again soon.
I'm going to make this with chicken breasts. Any advice on using frozen versus thawed?
Have not tried this yet but am wondering if the sodium content of 1255 mg is correct? Seems a bit high.
Made this over the weekend for an easy Sunday dinner. I used chicken breasts and Trader Joe's seasoning salute instead of poultry seasoning. Also, I tossed my vegetables with the flour in the crock and didn't have any lumps or raw flour taste.
So easy but would be better without the raw flour taste. I'll make again but will saute onions in butter then add flour & cook for a minute or two; whisk in liquid and add to carrots & celery in crock pot. I cooked on high for 1 hour and low for 2 and chicken was perfect. Great family meal!
Amazing, especially for very low complexity, common ingredients and only 15 minutes of work. I ran out of chicken stock so added half a can of cream of mushroom soup. Didn't even need the cream at the end.
I made this for dinner tonight... and the house smelled so good while cooking. A "real simple" comfort food! I lightened the calories by using fat free half and half. Also added fresh parsley. What a keeper!
Made a batch for my Mom who is recuperting from surgery and a second batch for my house... HOMERUN!!! Very good and super easy.
Very good! Delicious taste. Sauce was wonderful. Was like a chicken pot pie served over biscuits. Loved the ease of the slow cooker. Made a lot. I used half and half instead of cream to reduce the calories a bit and it did not lack from it at all. My 5 year old twins even ate it - not as well as pizza, but they ate it!
This recipe is great ! I started it in the morning (super easy to get going before leaving for work) and by the time I got home, my home smelled amazing ! It really tastes like a deconstructed chicken pot pie. I actually cooked mine for 10hours on low, used store bought biscuits and used chicken thighs with the bone in...by the time it was done, the chicken was falling off the bone. Great recipe for a family and I will be making over and over again.