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- user reviews (13)
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2
cups chopped round red potato (2 medium)
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1
cup coarsely chopped carrot (2 medium)
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1/2
cup coarsely chopped onion (1 medium)
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1/2
cup coarsely chopped celery (1 medium)
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1
4 ounce can (drained weight) sliced mushrooms, drained
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2
garlic, minced
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1/2
teaspoon dried thyme, crushed
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1/2
teaspoon dried sage, crushed
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1/4
teaspoon salt
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1/4
teaspoon ground black pepper
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2
tablespoons quick-cooking tapioca, crushed
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1
pound bone-in chicken thighs, skinned
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1
cup chicken broth
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1
cup frozen peas
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1
ounce cream cheese, cut up
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Cheesy Biscuits
1. In a 3-1/2- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.
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1 2/3
cups packaged biscuit mix
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1/2
cup shredded cheddar cheese (2 ounces)
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1/2
cup milk
Preheat oven to 450 degrees F. In a medium bowl combine biscuit mix and cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. With a floured 3-inch biscuit cutter cut into rounds. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.
- Servings Per Recipe 6,
- Calories 369,
- Protein (gm) 18,
- Carbohydrate (gm) 41,
- Fat, total (gm) 15,
- Cholesterol (mg) 63,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 6,
- Vitamin A (IU) 3741,
- Vitamin C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 927,
- Potassium (mg) 444,
- Calcium (DV %) 162,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Great dinner! Husband, 6 year old and 9 year old all loved it! Pretty easy to do, about another 1/2 hour of work after I got home and dinner was on the table.
10/26/2011 12:13:35 PM Report AbuseSo delicious! I gave this recipe 5 stars!! A true comfort food for a chilly fall day. A followed the recipe as printed. Thank you so much!! Great as leftovers too!!
10/9/2010 12:45:05 PM Report Abuse1. Preheat oven to 400 degrees. 2. Combine Bisquick with cold butter using a fork. Leave small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ tsp garlic. Mix by hand until combined. 3. Drop 12 ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. 4. Bake for 15 to 17 min or until light brown. 5. Melt 2 tbsp butter in your microwave. Stir in ½ tsp garlic powder and dried parsley flakes. Use a brush this on bisquits.
10/6/2010 07:46:18 PM Report AbuseHey here is the Red Lobster Cheddar Bisquits recipe. Enjoy :) 2 ½ cups Bisquick baking mix ¾ cup cold whole milk 4 tablespoons cold butter (1/2 stick) ¼ teaspoon garlic powder 1 heaping cup grated cheddar cheese Bush on Top: 2 tablespoons butter, melted ¼ teaspoon dried parsley flakes ½ teaspoon garlic powder pinch salt
10/6/2010 07:38:32 PM Report AbuseHow do you make Rd Lobbster style chedder biscuits?
9/30/2010 03:17:07 PM Report Abuse