CHICKEN AND CHEDDAR BISCUITS
This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits.
Provided by Busy Mom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h30m
Yield 6
Number Of Ingredients 18
Steps:
- Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
- Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
- About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
- Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
- While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 40.7 g, Cholesterol 72.7 mg, Fat 18.8 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 8.1 g, Sodium 798.9 mg, Sugar 5.6 g
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