In a 3-4 quart slow cooker, combine potatoes, carrot, onion, celery,
garlic , thyme, sage,salt, and pepper. Sprinkle tapioca over the
mixture. Top with chicken. Pour broth over all.
Cover and cook on low heat setting for 6-7 hours or on high heat
setting for 3-3 1/2 hours.
Remove chicken from slow cooker. When cool enough to handle,
coarsely chop chicken. Return chicken to slow cooker along with
peas and cream cheese. Cover and cook for 10 minutes. Stir well;
serve over split cheesy biscuits.
CHEESY BISCUITS- Preheat oven to 450 degrees. In a medium
bowl, combine bisquick and cheese. Stir in milk. Turn out onto a
floured surface and knead 10 times. Pat into a 1/2 inch thick
circle. Cut with a floured 3 inch biscuit cutter. Reroll scraps as
needed. Place biscuits on an ungreased baking sheet. Bake 10-
12 minutes or until golden brown.
Originally Submitted
1/7/2010
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