Smothered Buttermilk Chicken

By á-4131

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.

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

Preparation

Step 1

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.