Chicken and Biscuits

By avaspapa

Ingredients

• 2 c. chopped round red potato (2 med.)
• 1 c. coarsely chopped carrot (2 med.)
• 1/2 c. coarsely chopped onion (1 med.)
• 1/2 coarsely chopped celery (1 med.)
• 1 (4 oz.) can dried, weight sliced mushrooms, drained
• 2 cloves garlic, minced
• 1/2 t. dried thyme, crushed
• 1/2 t. dried sage, crurshed
• 1/4 t. salt
• 1/4 t. ground black pepper
• 2 T. quick-cooking tapioca, crushed
• 1 pound bone-in chicken thighs, skinned
• 1 c. chicken broth
• 1 c. frozen peas
• 1 (3 oz.) pgk. cream cheese, cut up Cheesy biscuits

Preparation

Step 1

In a 3 1/2 or 4 qt. slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.

Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 3- 3 1/2 hours.

Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 min. Stir well; serve with cheesy biscuits.

Cheese biscuits:

Preheat oven to 450 def. In a medium bowl, combine 1 2/3 c. packed biscuit mix and 1/2 c. shredded cheddar cheese (2 oz.) Stir in 1/2 c. milk. Turn our onto a floured surface and knead 10 times. Pat into a 1/2 inch-thick circle. Cut with a floured 3 inch biscuit cutter. Re-roll scrapes as needed. Place biscuits on an ungreased baking sheet, Bake for 10-12 min. or until golden brown.