Chicken: Smothered Buttermilk Chicken
Source of Recipe
justmecookin.com
Recipe Introduction
"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!"
List of 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 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 Frozen Sweet Peas, thawed, drained
1 (10.2-oz.) can (5 biscuits) Pillsbury Grands! Refrigerated Buttermilk Biscuits Recipe
In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours.
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. Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits. Makes 4 servings
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