Chrissy's Slow Cooker Chicken over Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch pieces1 cup sliced carrots1/3 cup chopped onion1/2 cup water2 TBSP. brummel & brown original spread1/4 tsp. salt1/4 tsp. black pepper1 bay leaf1 (.87) package chicken gravy mix1/3 cup low fat buttermilk2 tsp. flour1 cup frozen peas, thawed and drained1 (10.2 oz.) can (5 biscuits) Pillsbury Grands Refrigerated Buttermilk Biscuits
In 4 to 6 quart slow cooker coated with cooking spray, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf. Mix well.
Cover and cook on low setting for 6 hours.
About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10-15 minutes or until peas are cooked.
Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Serving Size: Makes 5 serving - 1 Biscuit w/ appx 1 cup Chicken Mixture per serving
Cover and cook on low setting for 6 hours.
About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10-15 minutes or until peas are cooked.
Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Serving Size: Makes 5 serving - 1 Biscuit w/ appx 1 cup Chicken Mixture per serving
Nutritional Info Amount Per Serving
- Calories: 348.5
- Total Fat: 11.5 g
- Cholesterol: 44.6 mg
- Sodium: 1,315.2 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.2 g
- Protein: 25.0 g
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