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Ingredients
- 3/4 lb carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, shopped
- 1/4 cup all-purpose flour
- 1 1/2 lbs boneless, skinless chicken breast
- 1/2 tsp poultry seasoning, kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 6 biscuits (store-bought or Easy Drop Biscuits; see recipe
- below), split
- 1 cup frozen peas
- 1/2 cup heavy cream
Details
Servings 6
Preparation time 15mins
Cooking time 195mins
Preparation
Step 1
1. In a 4 to 6 quart slow cooker, toss together the carrots,
celery, onion, and flour. Place the chicken on the top
and season with the poultry seasoning, 1 tsp salt and
1/4 tsp pepper. Add the wine and broth.
2. Cover and cook until the chicken and vegetables are
tender, on low for 5 to 6 hours or on high for 2 1/2 to
3 hours.
3. Thirty minutes before serving, prepare the Easy Drop
Biscuits (if using).
4. Ten minutes before serving, add the peas, cream and
1/2 tsp salt to the chicken and stir to combine. Cover
and cook until heated through, 5 to 10 minutes.
5. To serve, place the bottom halves of the biscuits in
shallow bowls, then top with the chicken mixture and
the remaining biscuit halves.
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