What's Cooking Tuesday?

Tonight's dinner was YUMMY.  Far better than last week's baked rigatoni with lots of cheese.  (Don't think I'll make that again!)  And I didn't really know that the smell of fontina cheese resembles that of dirty socks.  Who knew?

Tonight was another crock pot hit!  Love my slow cooker!  Thanks, Aimee and Michael!

Slow Cooker Creamy Chicken with Biscuits

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 2 stalks celery, thinly sliced
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 cup frozen peas
• 1/2 cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3. Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4. Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.

By Abigail Chipley,  March 2011

Yummy!  Kids ate it, so that says A LOT!  And it's still simmering in the pot, so when Chris gets home, he can still enjoy it.  And so easy, especially with the store bought bickies!  Definitely worth trying this one!