Rachel's Recipes

Slow Cooker Chicken and Biscuits

Posted on: February 27, 2011

This is a twist on chicken pot pie using the slow cooker. It took just a few minutes to put together and was a nice comfort dish.

3/4 pound carrots (about 4), cut into 1-inch lengths (I used baby carrots and cut them in half)
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1/2 teaspoon seasoning mix (I used Trader Joe’s Seasoning Salute)
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup chicken broth
6 biscuits, split down the middle
1 cup frozen peas (I omitted)
1/2 cup half and half

Toss vegetables and flour in the bowl of a 3-4 quart slowcooker.

Season chicken with salt, pepper, and seasoning blend. Place on top of vegetables in the crockpot.

Pour in wine and chicken broth.

Cook on low for 5-6 hours. In the last 15 minutes of cooking add the half and half and season with additional salt; stir to mix (also add the peas, if using).

Serve by placing the bottom of the biscuit in a shallow bowl, topping with the chicken, and top of the biscuit.

Slightly adapted from: Real Simple

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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