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Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits

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Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits
  • Prep 30 min
  • Total 8 hr 30 min
  • Ingredients 13
  • Servings 5
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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!
Updated May 11, 2021

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information

440 Calories, 21g Total Fat, 23g Protein, 39g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1/5 of Recipe
Calories
440
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
5g
25%
Cholesterol
60mg
20%
Sodium
1170mg
49%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
12%
Sugars
10g
Protein
23g
% Daily Value*:
Vitamin A
250%
250%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
15%
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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