Categories: Chicken, Main Dish, Slow Cooker

Ingredients

• 1 lb boneless skinless chicken thighs , cut into 3/4-inch pieces
• 1 1/2 cups sliced carrots
• 1/3 cup chopped onion
• 1/2 cup water
• 2 tablespoons butter or 2 tablespoons margarine , melted
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 (1 1/4 ounce) package roasted chicken gravy mix
• 1/3 cup buttermilk
• 2 teaspoons all-purpose flour
• 1 cup frozen green pea , thawed and drained
• 1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)

Directions

1. In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.

2. Cover and cook on LOW for 6-8 hours.

3. During the last 20 minutes of cooking time, stir in the gravy mix.

4. Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.

5. Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.

6. While the chicken mixture is cooking, prepare biscuits as directed on can.

7. Split biscuits; serve chicken mixture over biscuits.

Email to a friend | Print this recipe | Back