chicken and cheddar biscuits

Ingredients

• Servings: 6
• 2 cups chopped red potatoes
• 1 cup coarsely chopped carrots
• 1/2 cup coarsely chopped onion
• 1/2 cup coarsely chopped celery
• 1 (4 ounce) can sliced mushrooms, drained
• 2 cloves garlic, minced
• 1/2 teaspoon crushed dried thyme
• 1/2 teaspoon crumbled dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons quick-cooking tapioca, crushed
• 1 pound bone-in chicken thighs, skin removed
• 1 cup chicken broth
• 1 2/3 cups baking mix
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 1 cup frozen peas
• 1 (3 ounce) package cream cheese, cubed

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. pour chicken broth over chicken and vegetables.
• cover, set cooker to low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. if preferred, set cooker to high and cook 3 to 3 1/2 hours.
• about 30 minutes before serving time, preheat oven to 450 degrees f (230 degrees c).
• stir biscuit mix and cheddar cheese in a bowl until thoroughly combined; mix in milk. turn dough out a floured work surface and knead 10 times. roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. reroll scraps as needed. arrange biscuits an ungreased baking sheet.
• bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
• while biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. strip meat off the bones and coarsely chop; discard bones. return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. cook for 10 more minutes. serve with cheddar biscuits.