feasting with friends

Southern Slow Cooker Chicken with Biscuits

jan2014

The recent polar vortex blanketing our area forced the soup, stew and comfort food gene of mine to kick into high gear. A last minute run to the store to stock up on the basics kept us fully nourished and warmed on the inside to withstand the onslaught of snow and bitter cold. For at least 3 days running, the only venturing out we did was hauling the snow blower and shovels out to make sure the dogs had a safe passage.

jan2014

The bonus of bitter cold? Well, togetherness of course, but also an instant refrigerator on the deck to hold all the pots of savory goodness! But then again, if one should forget the soups are out there, one ends up with enormous hockey pucks for lunch. Note to self: 35°F = decent refrigerator but -6°F = freezer! Live and learn 🙂

slow cooker chicken & biscuits

When I’m making soups and stews I almost always double the recipe. Half to eat now, half for later. Later could be lunch for the next few days or a freeze it for a future meal. My new goal, not to forget about it on said deck! This particular recipe could not be forgotten, as Glenn could not get enough. Glenn who doesn’t like to eat the same meal two days in a row! The original recipe comes via Fabio Viviani. I tweaked and lightened it up a bit. There happens to be none of this stowed away in the freezer, but I can guarantee it will be on the table again soon. Maybe even during this current cold snap.

slow cooker chicken & biscuits

Ingredients:
1 pound medium carrots (about 8), cut into 1-inch pieces
4 stalks celery, thinly sliced
1 cup pearl onions [I used frozen]
¼ cup all-purpose flour
2 pounds skinless chicken thighs
1 teaspoon poultry seasoning
kosher salt and black pepper
½ cup dry white wine
½ cup low-sodium chicken broth
1 cup frozen peas
½ cup fat free half and half

Directions:

•Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook 5-6 hours, or until the chicken and vegetables are tender.

•Ten minutes before serving, add the peas and half and half to the chicken and vegetables; stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

•Serve with biscuits for a hearty, soul warming meal.

Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook 5-6 hours, or until the chicken and vegetables are tender.

Place the first 9 ingredients in a 6-quart slow cooker. Cover and cook 5-6 hours, or until the chicken and vegetables are tender.

Ten minutes before serving, add the peas and half and half to the chicken and vegetables; stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

Ten minutes before serving, add the peas and half and half to the chicken and vegetables; stir to combine. Cover and cook until heated through, 5 to 10 minutes more.

Serve with biscuits for a hearty, soul warming meal.

Serve with biscuits for a hearty, soul warming meal.

 

7 comments

  1. This looks sooo uberly yummy! I love how it looks slightly unhealthy (i.e. lots of cream) but thankfully you had used a low-fat dairy product! Since this ihas been slow-cooked, I believe organic chicken which are mostly quite tough, will also work well with this recipe 🙂
    -Izzy

  2. I love a good soup and making enough for leftovers is what I like to do. Saves from having to cook every day when you’re too tired or busy—but you can still have a good meal. Great meal for a cold snowy day like that too.

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