Best Thing I Ever Ate

I don’t really enjoy cooking.  Love to bake, hate to cook.  I’ve never really used my crock pot for anything except for Cheesy Potatoes and Grape Jelly Meatballs.  Last night I was going through my stash of magazines and tossing some old Real Simple Magazines when I saw the words “Amazing Slow-Cooker Dinners” on the front cover of March’s issue.  Now I am an EXTREMELY picker eater, which is probably why I don’t enjoy cooking more, but one of the recipes looked really good (and didn’t have a lot of veggies in it!), so I thought I’d give it a try.  It was so good that not only did I make some for lunch, I made another batch for dinner, and am so excited to have leftovers for tomorrow!

Serves 6| Hands-On Time: 15m | Total Time: 6hr 30m



  1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
  2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
  3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
  4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.


Makes 6 biscuits| Hands-On Time: 10m | Total Time: 30m


  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk


  1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
  2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

(Both recipes are from Real Simple)

This recipe was SO easy to make.  I used boneless, skinless chicken breasts instead of thighs because I don’t care for dark meat.  The second time I made the recipe I did add a bit more broth, wine, and heavy cream (I liked a little more of the sauce over the biscuits).  The biscuits are really easy to make, and are DELICIOUS!  I’m glad I made them from scratch and didn’t use store bought.

Real Simple has some pictures on their website of the Creamy Chicken With Biscuits, but I thought I’d share some of my own.

A picture of the Easy Drop Biscuits

It tastes better than it looks, really it does!

Cooper waiting for dinner.

Creamy Chicken With Biscuits, "The Best Thing I Ever Ate"....according to Carter. 🙂

And according to Carter, this was “The Best Thing I Ever Ate”….but he does tend to say this on occasion.  But it was really good, even Cooper liked it, and he’s even picker than I am.

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