Chicken and Cheddar Biscuits

Slow-cooked chicken in a creamy sauce with plenty of vegetables is served with homemade Cheddar biscuits in this comforting supper that's perfect for cool nights.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 419 Calories

Ingredients

• ¼ teaspoon salt
• ½ cup milk
• ½ cup shredded Cheddar cheese
• ¼ teaspoon ground black pepper
• 1 cup coarsely chopped carrots
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup frozen peas
• ½ cup coarsely chopped onion
• ½ teaspoon crumbled dried sage
• ½ teaspoon crushed dried thyme
• 1 (3 ounce) package cream cheese, cubed
• 2 cups chopped red potatoes
• ½ cup coarsely chopped celery
• 2 tablespoons quick-cooking tapioca, crushed
• 1 pound bone-in chicken thighs, skin removed
• 1 ⅔ cups baking mix

Recipe Instructions

Step 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.

Step 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.

Step 3

About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).

Step 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.

Step 5

Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.

Step 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.