Chicken and Cheddar Biscuits

Chicken and Cheddar Biscuits

4
Busy Mom 0

"This homey comfort-food chicken and veggie dish features easy-prep Cheddar biscuits."
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Ingredients

6 h 30 m servings 421 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 421 kcal
  • 21%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
  4. Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto 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 onto an ungreased baking sheet.
  5. Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
  6. 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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

4

I made this nearly as written, and according to my family, we have a "keeper." I did not add the peas only because I didn't have them on hand, and I did substitute lower-fat cream cheese. I su...

Followed the recipe pretty faithfully and I thought it was definitely good, but way too heavy on the herbs for me. The thyme and sage just completely overpowered any other flavor to this. I woul...

We loved it!!!! It was so yummy, we will make it again for dinner!!

The chicken dish iteself was very good. I added a little sherry because our family likes the flavor. But the biscuits were not something I would make again.