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
Details
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.
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