Tuesday, September 18, 2012
Slow Cooker Chicken and Cheese Biscuits
2 cups chopped red potatoes
1 cup chopped carrots
1/2 cup chopped onion
1 cup chopped celery
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
2 TBSP quick -cooking Tapioca
1 lb chicken, boneless & skinless, cut into pieces (for quicker cooking)
1 cup chicken broth
1 cup frozen peas
1 oz cream cheese, cut in pieces
1 2/3 cup biscuit mix
1/2 cup shredded cheddar cheese
1/2 cup milk
In a slow cooker, combine the following: potatoes, carrots, onion,celery, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Lay the chicken pieces over the mixture and pour the chicken broth over all of it. Place the lid on and set the timer for about 3 1/2 hours on high.
About 15 minutes before the timer goes off, add the frozen peas and cream cheese. Stir a bit. The chicken breaks apart and almost shreds it is tender! Replace the lid and continue cooking.
In a mixing bowl add the following ingredients for the biscuits: 1 2/3 cups biscuit mix, cheese, milk. Stir well until the dough forms. Then drop by heaping TBSP fulls into a greased cupcake pan! (this was easier for me than rolling out dough.) Cook in a 450 degree preheated oven for about 10 minutes! Really watch these, they burn easily. (so says my first batch!)
Serve this when the biscuits come out of the oven! Spoon the Chicken Stew over the biscuits. The kids loved this!
Adapted from pinterest