Smothered Buttermilk Chicken With Peas Over Biscuits
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Serves/Makes: 5
Ready in: > 5 hrs
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 3 medium carrots, sliced
- 1/3 cup chopped onion
- 1/2 cup water
- 2 tablespoons margarine or butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 package (1.2 ounce size) roasted chicken gravy mix
- 1/3 cup buttermilk
- 2 teaspoons all-purpose flour
- 1 cup frozen sweet peas, thawed, drained
- 1 can (10.2 ounce size) refrigerated buttermilk biscuits
In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours. About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked. Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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