Categories: Chicken, Main Dish, Slow Cooker
Ingredients
- 1 lb boneless skinless chicken thighs , cut into 3/4-inch pieces
- 1 1/2 cups sliced carrots
- 1/3 cup chopped onion
- 1/2 cup water
- 2 tablespoons butter or 2 tablespoons margarine , melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 (1 1/4 ounce) package roasted chicken gravy mix
- 1/3 cup buttermilk
- 2 teaspoons all-purpose flour
- 1 cup frozen green pea , thawed and drained
- 1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)
Directions
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In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
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Cover and cook on LOW for 6-8 hours.
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During the last 20 minutes of cooking time, stir in the gravy mix.
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Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
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Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
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While the chicken mixture is cooking, prepare biscuits as directed on can.
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Split biscuits; serve chicken mixture over biscuits.