CHICKEN AND BISCUITS SLOW COOKER RECIPES
SLOW COOKER CHICKEN RECIPE WITH BISCUITS - RACHAEL RAY SH…
This belly-warming chicken and biscuit meal is made in a slow-cooker—perfect for busy weeknights.
Provided by Rachael Ray
Number Of Ingredients 31
Steps:
- Dredge the chicken pieces in ½ cup flour and season with salt and pepper
- Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides
- Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper
- Mix to combine then pour in the chicken broth
- Cover and cook, undisturbed, 4 hours on high or 6 hours on low
- Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker
- Mix to combine and warm the peas through
- To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley
SLOW COOKER CHICKEN RECIPE WITH BISCUITS - RACHAEL RAY SH…
This belly-warming chicken and biscuit meal is made in a slow-cooker—perfect for busy weeknights.
Provided by Rachael Ray
Number Of Ingredients 31
Steps:
- Dredge the chicken pieces in ½ cup flour and season with salt and pepper
- Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides
- Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper
- Mix to combine then pour in the chicken broth
- Cover and cook, undisturbed, 4 hours on high or 6 hours on low
- Just before serving, add in the peas, Dijon, most of the dill and most of the parsley into the slow cooker
- Mix to combine and warm the peas through
- To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuits and top with a little more dill and parsley
More about "chicken and biscuits slow cooker recipes"
SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit
From tasty.co
Reviews 91
Cuisine American
Calories 675 calories per serving
From tasty.co
Reviews 91
Cuisine American
Calories 675 calories per serving
- Enjoy!
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SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
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SLOW COOKER WHITE CHICKEN CHILI RECIPE - NYT COOKING
This tangy, mildly spicy white-bean chili is as warming and comforting as a traditional chili, but in a lighter, brighter form. Plenty of green chiles — fresh and canned — provide kick while creamy white beans mellow it all out. To decrease the heat level, remove and discard the seeds from the jalapeño before you mince it. A large handful of chopped cilantro added at the end brings freshness, but if you don’t care for cilantro, pass it at the table along with the other toppings or omit it entirely. Continuing the spirit of customizing your chili, you can make this in the slow cooker or on the stovetop. Use 3 cups chicken stock in the slow cooker and 4 cups on the stovetop, where liquid is more likely to evaporate.
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
From cooking.nytimes.com
Reviews 5
Total Time 6 hours
Cuisine american
Calories 370 per serving
- Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
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