Chicken and Biscuits {Crockpot Style}

 Ingredients:

2     cups chopped red-skinned potatoes (2 large)
1     cup coarsely chopped carrots (2 medium)
1/2  cup coarsely chopped onion
1/2  cup coarsely chopped celery
1     clove garlic, minced
1     4 ounce can (drained weight) sliced mushrooms, drained
1/2  teaspoon dried thyme, crushed
1/2  teaspoon dried sage, crushed
1/4  teaspoon salt
1/4  teaspoon ground black pepper
2     tablespoons quick-cooking tapioca
1.5  pounds boneless, skinless chicken thighs
2     cups chicken broth
1     cup frozen peas
1     3 ounce package cream cheese, cut into cubes
Biscuits

Directions:

• In a 3 1/2- or 4-quart slow cooker combine potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper.  Sprinkle tapioca over vegetables.  Top with chicken.  Pour broth over mixture in cooker.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
• Using 2 forks, tear chicken into strips.  If using a low-heat setting, turn to high-heat setting.  Stir in peas and cream cheese.  Cover and cook for 15 minutes.  Stir well.  Serve over split biscuits.

Ingredients:

3     cups all-purpose flour
4     teaspoons baking powder
1     tablespoon sugar
3/4  teaspoon cream of tarter
3/4  cup butter
1     cup milk

Directions:

• In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tarter.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  Add milk all at once.  Using a fork, stir just until moistened.
• Turn dough out onto a lightly floured surface.  Knead dough by folding and gently pressing dough for 4 to 6 strokes or just until dough holds together.  Pat or lightly roll dough until 3/4 inch thick.  Cut the dough with a floured 2 1/20-inch biscuit cutter.
• Place biscuits 1 inch apart on an ungreased baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or until golden brown.

Tagged as: crockpot