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Ingredients
| red potatoes (chopped): 2 cups |
| carrots (chopped): 1 cup |
| onions (chopped): 1/2 cup |
| celery (chopped): 1/2 cup |
| white mushrooms: 4 oz |
| garlic: 2 cloves |
| dried thyme (ground): 1/2 cup |
| fresh sage: 0.1 oz |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| dry tapioca mix: 0.2 oz |
| chicken thighs: 1 lb |
| chicken broth: 1 cup |
| frozen peas: 1 cup |
| cream cheese: 3 oz |
Chicken and Biscuits
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
210 min -
Servings
6 serving(s)
Tags
1. In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.