Chicken with Biscuits, Gravy, and Veggies (In a Crockpot!)

By Bailey1_

Ingredients

• 1 C. half-and-half
• 1 Tbs. flour
• one 1.2-oz. envelope chicken gravy mix
• 1 lb. boneless chicken thighs
• one 16-oz. pkg. frozen stew vegetables, thawed
• one 4-oz. jar sliced mushrooms, drained
• one 10-oz. pkg. frozen green peas, thawed
• 1 1/2 C. biscuit baking mix
• 1 bunch fresh green onions, chopped
• 1/2 C. milk

Details

Servings 4
Adapted from recipe4living.com

Preparation

Step 1

Directions

In a bowl, combine cream, flour, gravy mix, and 1 cup water. Mix until smooth and pour in a large slow cooker. Cut chicken into 1-inch pieces and stir in vegetables and mushrooms. Cover and cook on low for 4-6 hours or until chicken is tender and sauce thickens. Stir in peas. In a bowl, combine baking mix, onions, and milk. Mix well. Drop dough by teaspoonfuls onto chicken mixture. Change heat to high, then cover and cook another 50-60 minutes.