Ready for something super comfort food amazing?
Oh and don’t forget, super easy in the crockpot. I even started with frozen chicken (for reals).
It doesn’t get much easier than this and the flavor is astounding!
Even Dude and Spud loved this one, which is really saying something (though for their sake, we had to call it chicken stew, they just couldn’t wrap their minds around chicken & biscuits!)
Crock Pot Creamy Chicken with Biscuits
Adapted from Real Simple
4 large carrots (about ¾ lb), peeled and sliced
2 stalks celery, diced
1 small onion, diced
¼ cup all purpose flour
Salt & pepper
¼ tsp ground sage
1/8 tsp dried thyme
1/8 tsp dried marjoram
Dash ground nutmeg
1 ½ lb boneless skinless chicken breasts
½ cup dry white wine (I used Pinot Grigio)
½ cup chicken broth
1 sprig fresh rosemary
1 cup frozen peas
¼ cup cream
¼ cup lowfat milk
Biscuits, for serving
Place the carrots, celery, onion, flour, sage, thyme, marjoram, and nutmeg in the bottom of a 4-5 qt slow cooker. Add several cracks of freshly ground salt and pepper and stir to mix.
Place the chicken on top and season again with salt and pepper. Add the wine and chicken stock. Cover and cook on low for 8 hours (if the chicken is frozen, 6 hours if thawed).
Once the chicken is cooked through, use 2 forks to shred. Stir in the peas, cream, and milk. Turn the heat to high and cook for 10-15 minutes or until heated through.
Serve in shallow bowls with split biscuits.