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 Time10minutes
Cook Time6hours
Total Time6hours10minutes
Servings6people
Ingredients
Stew
4carrotspeeled and diced
3celery stalksdiced
1yellow oniondiced
¼cupflour
1 ½lbsboneless, skinless chicken thighs,cut into bite size pieces
1tbsppoultry seasoning
1tspsalt
1 ½cupschicken broth
1cupfrozen peas
½cupheavy cream
Biscuits
1cupflour
½tspsalt
1 ½tspbaking powder
2tbspunsalted buttermelted
½cupwhole milk
Instructions
Stew
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.
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 the frozen peas and heavy cream into chicken stew.
Biscuits
Make biscuits shortly before the stew is done. Whisk together flour, salt and baking powder. Whisk in butter, and then add milk. Set aside.
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.
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.