SLOW COOKER BUTTERMILK CHICKEN & BISCUITS

SLOW COOKER BUTTERMILK CHICKEN & BISCUITS image

Categories Chicken

Number Of Ingredients 12

1 lb. boneless, skinless chicken thighs,3/4 inch dice
3 medium carrots
1 small onion,chopped
1/2 cup water
2 TBSP butter, melted
salt and pepper
1 bay leaf
1 package (1.2 ounces) chicken gravy mix
1/3 cup buttermilk
2 tsp flour
1 cup frozen peas, thawed and drained
Buttermilk Biscuits

Steps:

1. In slow cooker, mix chicken, carrots, onion, water, butter, salt, pepper and bay leaf...mix well. 2. Cover; Cook on low for 6-8 hours 3. About 20 minutes before serving, stir gravy mix into chicken mixture. Remove bay leaf. 4. In measuring cup, mix buttermilk and flour. Stir flour mixture and peas into chicken mixture. MIx well. 5. Increase heat setting to high; cover and cook an additional 15 minutes or until peas are cooked. 6. Meanwhile, bake biscuits. Serve chicken mixture over split biscuits.