Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits

A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!

  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 13
  • servings 5

Ingredients

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
  • 1 In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
  • 2 Cover; cook on low setting for 6 to 8 hours.
  • 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 Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    440
    (
    Calories from Fat
    190),
    % Daily Value
    Total Fat
    21g
    21%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    60mg
    60%;
    Sodium
    1170mg
    1170%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    3g
    3%
      Sugars
    10g
    10%
    ),
    Protein
    23g
    23%
    ;
    % Daily Value*:
    Vitamin A
    250%;
    Vitamin C
    10%;
    Calcium
    8%;
    Iron
    15%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 1/2 Lean Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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