Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits

(20)
  5 reviews
  • 30|min prep time
  • 8|hr|30|min total time
  • 13 ingredients
  • 5 servings

1
lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3
medium carrots, sliced
1/3
cup chopped onion
1/2
cup water
2
tablespoons margarine or butter, melted
1/4
teaspoon salt
1/4
teaspoon pepper
1
bay leaf
1
(1.2-oz.) pkg. roasted chicken gravy mix
1/3
cup buttermilk
2
teaspoons all-purpose flour
1
cup Green Giant™ Steamers™ frozen sweet peas, thawed, drained
1
(10.2-oz.) can (5 biscuits) Pillsbury™ Grands!™ Refrigerated Buttermilk Biscuits

Directions

  1. 1 In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
  2. 2 Cover; cook on low setting for 6 to 8 hours.
  3. 3 About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
  4. 4 Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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