Ingredients
- Cheese Biscuits:
- 2 cups chopped round red-skinned potatoes (2 large)
- 1 cup coarsely chopped carrots (2 medium)
- 1/2 cup coarsely chopped onion (1 medium)
- 1/2 cup coarsely chopped celery (1 stalk)
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme, crushed
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons quick-cooking tapioca, crushed
- 1 pound chicken thighs, skinned
- 1 cup chicken broth
- 1 cup frozen peas
- 1 3 ounce package cream cheese, cut up
- 1 recipe Cheese Biscuits
- 1 2/3 cups packaged biscuit mix
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1/2 cup milk
Preparation
Step 1
1. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over vegetables. Top with chicken. Pour broth over all.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken from slow cooker. Remove meat from bones and coarsely chop; discard bones. If using low-heat setting, turn to high-heat setting. Return meat to slow cooker. Stir in peas and cream cheese. Cover and cook for 10 minutes. Stir well. Serve over split Cheese Biscuits.
Cheese Biscuits:
Preheat oven to 450 degrees F. In a medium bowl combine biscuit mix and cheddar cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. Cut with a floured 3-inch biscuit cutter. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.