SLOW COOKER BISCUITS RECIPES

Steps:

• In 10-inch skillet, break up sausage and cook over medium-high heat 6 to 8 minutes, stirring occasionally, until no longer pink. With slotted spoon, remove sausage from skillet to small bowl; set aside.
• Decrease heat to medium. Add butter to drippings in skillet; cook until butter is melted. Add flour and pepper; cook about 1 minute, stirring constantly with whisk, until no lumps remain. Slowly add milk; cook 1 to 3 minutes, stirring constantly, until mixture is thickened. Stir in cooked sausage.
• Spray 5- to 6-quart oval slow cooker with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces; place in slow cooker.
• Pour sausage mixture on top of biscuit pieces in slow cooker. Cover top of insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.)
• Cook on Low heat setting 2 hours to 2 hours 30 minutes. Insert paring knife into center of casserole to make sure biscuits are fully baked; outer edge will be deep golden brown. Top with green onions before serving.

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