SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken and Biscuits

Makes: 6 servings
Prep 30 mins Cook 10 mins Cook 6 hrs to 7 hrs  (low) or 3-3.5 hours (high)
Chicken and Biscuits
Ingredients
  • 2  cups  chopped round red potato (2 medium)
  • 1  cup  coarsely chopped carrot (2 medium)
  • 1/2  cup  coarsely chopped onion (1 medium)
  • 1/2  cup  coarsely chopped celery (1 medium)
  • 1 4  ounce can (drained weight)  sliced mushrooms, drained
  • 2  garlic, minced
  • 1/2  teaspoon  dried thyme, crushed
  • 1/2  teaspoon  dried sage, crushed
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  quick-cooking tapioca, crushed
  • 1  pound  bone-in chicken thighs, skinned
  • 1  cup  chicken broth
  • 1  cup  frozen peas
  • 1  ounce  cream cheese, cut up
  •  Cheesy Biscuits
Directions

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.

Cheesy Biscuits
Prep 10 mins Bake 450°F 10 mins to 12 mins
Ingredients
  • 1 2/3  cups  packaged biscuit mix
  • 1/2  cup  shredded cheddar cheese (2 ounces)
  • 1/2  cup  milk
Directions

1. 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.

Nutrition Facts (Chicken and Biscuits)
  • Servings Per Recipe 6,
  • cal. (kcal) 369,
  • Fat, total (g) 15,
  • chol. (mg) 63,
  • sat. fat (g) 7,
  • carb. (g) 41,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 18,
  • vit. A (IU) 3741,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 927,
  • Potassium (mg) 444,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe