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!
- 3/4 pound carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon poultry seasoning
- kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 6 (store-bought or Easy Drop Biscuits; see recipe), split
- 1 cup frozen peas
- 1/2 cup heavy cream
- 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.
- 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).
- Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
- 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.
- To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
EASY DROP BISCUITS
- 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
- 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.
- 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.
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.