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Smothered Buttermilk Chicken with Peas over Biscuits

Prep Time: 30 minutes
Total Time: 8 hours, 30 minutes

1 lb. boneless skinless chicken thighs, cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 cup chopped onion
1/2 cup water
2 Tbsp margarine or butter, melted
1/4 tsp salt
1/4 tsp pepper
1 bay leaf
1 (1.2-oz) pkg roasted chicken gravy mix
1/3 cup buttermilk *
2 tsp all purpose flour
1 cup frozen sweet peas, thawed, drained
1 can (10.2 oz) refrigerated buttermilk biscuits

In 4- to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.

Cover; cook on low setting for 6-8 hours.

About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10-15 minutes or until peas are cooked.

Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.

Makes 5 servings. Per serving: 440 calories, 21 g fat

* 3 Tbsp sour cream or yogurt mixed with 2 Tbsp milk can be used in place of the buttermilk.

Pillsbury Slow Cooker Recipes booklet