Wednesday, April 20, 2011

Slow-Cooker Creamy Chicken With Biscuits

I tried this recipe from Real Simple a few days ago and it was a total hit.  It's easy and no-fuss, thanks to the slow-cooker.  Basically it's a deconstructed chicken pot pie, but I think it tastes a lot better thanks to the white wine :)

Serves 6| Hands-On Time: 15m | Total Time: 6hr 30m



  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).  I used Pillsbury Homestyle biscuits.  Easy.  Fast.  'Nuff said.
  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.
image and recipe via Real Simple

No comments:

Post a Comment