{ Slow Cooking Thursday }


Here is today's recipe:



Slow Cooked Chicken and Biscuits



2 cups chopped round red potato (2 medium)
1 cup coarsely chopped carrot (2 medium)
1/2 cup coarsely chopped onion (1 medium)
1/2 cup coarsely chopped celery (1 medium)
1 4 ounce can (drained weight) sliced mushrooms, drained
2 garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 ounce cream cheese, cut up
Cheesy Biscuits

Directions

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.

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4 comments

  1. Oh my word! This looks awesome!

    ReplyDelete
  2. Yum, this looks good!

    ReplyDelete
  3. Your Chicken and Biscuits look amazing!

    ReplyDelete
  4. I would love for you come link any slow cooker recipes to The CSI Project this week starting wednesday at midnight. It is the slow cooker challenge and this is perfect.
    Come by all week for great recipes and tutorials. You could win the top prize or our giveaway for the week. It is fabulous!
    Hugs
    Dee
    www.thecsiproject.com

    ReplyDelete

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♥Sandra♥