Friday, March 2, 2012

Slow Cooker Meal of the Week: Chicken and Biscuits

Are you pinterest? Do you know what pinterest is? If not, it's a "new" social networking-ish idea that allows you to pin images from the internet to digital inspiration boards. It's how Marc found our recipe for tonight. Since we wanted to eat something yummy and not tap anymore freezer meals (we tapped one yesterday since we both felt under the weather). It, much like many slow cooker recipes, is very easy to make.


3/4 pound of carrots, cut into 1 inch lengths
1 small onion, chopped
1/4 cup all purpose flour
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt
Black pepper
1/2 cup dry white wine
1/2 cup low sodium chicken broth
6 biscuits (homemade or store bought)
1 cup peas
1/2 cup heavy cream


1. Put carrots, onion and flour into slow cooker.
2. Lay chicken over the top and season with salt and pepper
3. Add wine and broth
4. Cover and cook until tender (5-6 on low, 2.5-5 on high)
5. 30 minutes before serving, prep biscuits
6. 10 minutes before serving add peas, cream and 1/2 tsp salt and stir
7. Cook until heated (5-10 minutes)
8. Half biscuits and cover with chicken mixture to serve.

Veggies and flour awaiting the chicken

Somewhat cleaned up chicken thighs

After adding the spices


We used biscuits from the store since we weren't really big on cooking tonight anyway. Homemade biscuits will have to be another attempt. We decided that it's important to utilize a dry white wine. The one we used was somewhat sweet and it threw things off. We also used a full can of peas instead of just one cup. It made it very pea-y. This is definitely a try-again-with-modifications type dish. 

Any weekend plans? I think we're gonna take it easy and try to recover from our respective sicknesses. 

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