I stole this recipe for Old Fashioned Chicken & Biscuits from a cookbook called Slow Cooker Family Favorites: Classic Meals You’ll Want to Share. An old fashioned meal that used to be cooked on the stove top saves you time by now being made in a slow cooker. Carrots, celery and onions are placed in the slow cooker and topped with cut up chicken. Chicken broth and seasonings are added and cooked. Biscuit dough is dropped on top of the chicken stew during the last hour of cooking. This isn’t the prettiest dish, but it sure is tasty!

“I don’t like food that’s too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I’d buy a painting.” – Andy Rooney, Journalist (see more quotes in the Quotes tab)

In a large skillet place 4 peeled and diced carrots, 3 diced celery stalks and 1 diced yellow onion.

Cook the vegetables for a few minutes to slightly brown them, then transfer them to a sprayed slow cooker.

Sprinkle ¼ cup flour on top of the vegetables.

Stir to mix the flour with the vegetables. Place 1 ½ lbs of cut up  chicken on top of the vegetables and sprinkle with 1 tbsp poultry seasoning and 1 tsp salt. Pour 1 ½ cups chicken broth over the chicken and vegetables.

Cover and cook on LOW for 5 to 6 hours, or until the chicken and vegetables are tender. After 5 to 6 hours of cooking time stir 1 cup frozen peas and ½ cup heavy cream into chicken stew.

Make biscuits shortly before the stew is done. Whisk together 1 cup flour, ½ tsp salt and 1 ½ tsp baking powder. Whisk in 2 tbsp melted butter, and then add ½ cup milk.

Drop heaping a tablespoon of biscuit batter on top of the chicken mixture for each biscuit, spacing them evenly.

Cover and cook on HIGH for 1 hour or until biscuits have puffed up and are cooked through.

Serve by plating the stew first then top with biscuits.

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Old Fashioned Chicken & Biscuits

An old fashioned meal that used to be cooked on the stove top saves you time by now being made in a slow cooker. Carrots, celery and onions are placed in the slow cooker and topped with cut up chicken. Chicken broth and seasonings are added and cooked. Biscuit dough is dropped on top of the chicken stew during the last hour of cooking.

Course Entree

Cuisine Southern

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6 people

Ingredients

Stew

• 4 carrots peeled and diced
• 3 celery stalks diced
• 1 yellow onion diced
• ¼ cup flour
• 1 ½ lbs boneless, skinless chicken thighs, cut into bite size pieces
• 1 tbsp poultry seasoning
• 1 tsp salt
• 1 ½ cups chicken broth
• 1 cup frozen peas
• ½ cup heavy cream

Biscuits

• 1 cup flour
• ½ tsp salt
• 1 ½ tsp baking powder
• 2 tbsp unsalted butter melted
• ½ cup whole milk

Instructions

Stew

1. In a slow cooker, toss the carrots, celery and onion with flour. Place the chicken on top of the vegetables and sprinkle with poultry seasoning and salt. Pour chicken broth over the chicken and vegetables.
2. Cover and cook on LOW for 5 to 6 hours, or until the chicken and vegetables are tender.
3. After 5 to 6 hours of cooking time stir the frozen peas and heavy cream into chicken stew.

Biscuits

1. Make biscuits shortly before the stew is done. Whisk together flour, salt and baking powder. Whisk in butter, and then add milk. Set aside.
2. Drop heaping tbsp of biscuit batter on top of the chicken mixture, spacing them evenly. Cover and cook on HIGH for 1 hour or until biscuits have puffed up and are cooked through.
3. Serve stew in bowls topped with biscuits.

Recipe Notes

You can substitute chicken breasts instead of chicken thighs. I slightly brown the carrots, celery and onion in a skillet before placing them in the slow cooker to add more flavor.