In a 4- to 6-quart slow cooker, toss together the carrots, celery,
onion, and flour. Place the chicken on top and season with the
poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add
the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low
for 5 to 6 hours or on high for 2 1/2 to 3 hours (this will shorten
total cooking time).
Thirty minutes before serving, prepare the Easy Drop Biscuits (if
using).
Ten minutes before serving, add the peas, cream, and ½ teaspoon
salt to the chicken and stir to combine. Cover and cook until
heated through, 5 to 10 minutes more.
To serve, place the bottom halves of the biscuits in shallow bowls,
then top with the chicken mixture and the remaining biscuit
halves.
LOOK AT EASY DROP BISCUIT RECIPE!!!
NOTES-
For the wine, I use Holland House, a cooking wine available in the condiment isle with
vinegars. I like using it because it's something I always have in my pantry, but if you have a
bottle of white (drinking) wine open, I'm sure it would kick this up a notch!
I use chicken breast as I am not a fan of chicken thighs. I use three breast pieces, and put
them in whole.
Thanks to pinterest I found the perfect way to cut the butter for the biscuits, a cheese grater.
Works wonders.
If you do not have unsalted butter, you can most certainly use salted butter, but cut back on
the salt added.
Originally Submitted
12/26/2012
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