Slow-Cooked Smothered Buttermilk Chicken With Peas Over Biscuits Recipe
June 18th, 2008 at 03:27am Under Creamy/Cheesy+ Crock Pot
A tasty biscuit-topper slowly cooks while you’re away. Once home, just pop the refrigerated biscuits in the oven, and you’ve got dinner!
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Ingredients
1 lb. boneless skinless chicken thighs cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 C. chopped onion
1/2 C. water
2 Tbs. margarine or butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 C. buttermilk
2 tsp. all-purpose flour
1 C. Green Giant® Frozen Sweet Peas, thawed, drained
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
Tags: biscuits, buttermilk chicken, chicken, chicken casserole, crockpot, recipes, slow cooker, smothered chicken casserole
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