January 07, 2015

Must-try: Slow-Cooker Creamy Chicken with Biscuits

I love my slow cooker... I think that I've proclaimed my love for hands-off cooking several times, so I won't rehash it again. 

I also have a love for Chicken Pot Pie. Or, at least I have a love for Chicken Pot Pie type meals... I'm not particularly fond of pie crust, however, or the calories that come along with the traditional chicken pot pie. Still, there is something simply decadent about a creamy sauce, tender chicken, vegetables and a pastry element that makes for one of my favorite meals. 

I am always on the lookout for new recipes or ways to bring my favorite flavors together simply and easily enough to enjoy on a weeknight... I found exactly what I was looking for in my inbox a few weeks ago, thanks to an email from Real Simple. Their Slow-Cooker Creamy Chicken with Biscuits proved to be exactly what I was looking for. It has now replaced my old go-to "pot pie" recipe and will definitely be making it into regular rotation for winter/rainy day comfort food meals! The best part is, this recipe can be made with ingredients that I always have on hand at home- it doesn't get any better than that!

Slow-Cooker Creamy Chicken with Biscuits
*Slightly adapted from Real Simple: Serves 6

3/4 pound whole baby carrots*
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 lbs. boneless, skinless chicken breasts*
1/2 tsp poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup dry white wine (I used cooking wine)*
1/2 cup low-sodium chicken broth
6 biscuits (store bought or easy drop biscuits)*
1 cup frozen peas
1/2 cup heavy cream

In a 4-6 quart slow cooker, toss together the carrots, celery, onion, and flour. Place chicken on top and season with the poultry seasoning, 1 tsp salt and 1/4 tsp pepper. Add wine and broth. 
Cover and cook on low for 5-6 hours or on high for 2 1/2 to 3 hours. 
If baking biscuits, consult recipe for cooking time- begin to prepare biscuits approx. 30 minutes before serving. (This lead time will vary depending on what type of biscuits you will use). 
Ten minutes before serving, break up chicken breasts into bite-sized pieces with spoon, and add peas, cream, and 1/2 tsp salt to the chicken; stir to combine. 
Cover, and cook until heated through- about 5-10 minutes. 
To serve, place the bottom halves of biscuits into bowl, then top with chicken mixture and the biscuit top. 

You can find the original recipe here.

*I made just a few small changes/substitutions- the original recipe called for boneless, skinless chicken thighs, for which I substituted boneless skinless chicken breasts due to personal preference/what I happened to have in the freezer, I also used whole baby carrots rather than the chopped carrots they called for. I chose to use store-bought biscuits the first time I made this dish, but I would also recommend using a simple biscuit recipe such as the Bisquick biscuits... I can't vouch for the simplicity or taste of the East Drop Biscuits mentioned in the original Real Simple recipe. Due to being pregnant, open bottles of wine aren't in my refrigerator to use for cooking, and would go to waste if opened so I substituted cooking wine which keeps much longer; if you prefer to cook without any alcohol whatsoever you can always substitute the wine for an additional 1/2 cup of chicken broth.

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