Smothered Buttermilk Chicken

Servings: 4 NOTES: **You can use frozen bone in chicken thighs as well. Just turn up the heat to high for the first hour, then down to low for the remaining 6 hours. Before stirring in gravy mix, remove the skin from the chicken. The chicken will fall apart and meld nicely with the rest of the dish- just be sure to remove the bones before serving.

Smothered Buttermilk Chicken
Smothered Buttermilk Chicken

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound boneless skinless chicken thighs

  • 3

    medium carrots -- sliced

  • 1/3

    cup onion -- chopped

  • 1/2

    cup water

  • 2

    tablespoons butter or margarine (I used light)

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1

    bay leaf

  • 1

    package roasted chicken gravy mix ( used McCormick's Roasted Chicken Gravy mix, nice seasoning blend)

  • 1/3

    cup buttermilk

  • 2

    teaspoons flour

  • 1

    cup frozen peas

Directions

In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well. Cover; cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours. About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf. In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well. Cover, increase heat to high; cover and cook an additional 25-20 minutes or until peas are cooked. Serve with rice or biscuits.

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