Now that the weather is getting colder, I’m relying on my crock pot more and more to provide meals. I love how I can just throw in ingredients, go to work and then come home to dinner! Last week, I revisited one of my favorite cold weather recipes, chicken and biscuits a la crock pot. Like pretty much every recipe I put on the blog, this one is pretty simple and won’t take you much time to throw together. The time comes in the cooking aspect, but do it overnight or while you are at work and you won’t even notice!
Crock Pot Chicken and Biscuits, adapted via Real Simple magazine
What you need:
- 1 – 2 pounds of chicken thighs or breasts (I use thighs because they are cheaper and just as tasty)
- 2 celery stalks, chopped
- 1 package of frozen mixed veggies (I used a package with peas, carrots, green beans and corn)
- 1 small chopped onion
- 1/4 cup of flour
- 1/2 cup of white wine
- 1/2 cup of low sodium chicken broth
- 1/2 cup of heavy cream
- salt and pepper to taste
What you do:
- Throw the celery, onion and flour into the crock pot.
- Season the chicken with salt and pepper and place on top of the veggies.
- Pour the chicken broth and wine over the chicken and cook on low for 5-6 hours.
- When you have 30 minutes left of cooking time, make your biscuits. You can try my biscuit recipe or use a store bought version to save time if you’d like.
- While the biscuits are cooking, pour in your heavy cream and frozen veggies. Add a hint more salt, if you like. Continue cooking for about 15 more minutes.
- Serve in a bowl, using the biscuits to sop up all the deliciousness! Enjoy!
What’s your favorite crock pot recipe?