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Buttermilk Chicken and Biscuits




Source of Recipe


Internet


List of Ingredients




1 - pound boneless skinless chicken thighs, cut into 3/4inch 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 - package (1.2-oz.) roasted chicken gravy mix
1/3 - cup buttermilk
2 - teaspoons all-purpose flour
1 - cup Frozen Sweet Peas, thawed, drained
1 - can (10.2-oz.) (5 biscuits) Refrigerated Buttermilk Biscuits


Recipe



In 4 to 6 quarts slow cooker, mix 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.