Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits
Updated May 11, 2021
A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!
Slow-Cooked Smothered Buttermilk Chicken with Peas over Biscuits
- Prep Time 30 min
- Total 8 hr 30 min
- Ingredients 13
- Servings 5
Ingredients
- 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 tablespoons margarine or butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 (1.2-oz.) pkg. roasted chicken gravy mix
- 1/3 cup buttermilk
- 2 teaspoons all-purpose flour
- 1 cup frozen sweet peas, thawed, drained
- 1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
Instructions
-
Step1In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
-
Step2Cover; cook on low setting for 6 to 8 hours.
-
Step3About 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 to 15 minutes or until peas are cooked.
-
Step4Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Nutrition
440
Calories
21g
Total Fat
23g
Protein
39g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1/5 of Recipe
- Calories
- 440
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 60mg
- 20%
- Sodium
- 1170mg
- 49%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 10g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 250%
- 250%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Lean Meat; 2 1/2 Fat;Tips from the
Pillsbury Kitchens
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