Recipe: Slow-Cooker Creamy Chicken and Biscuits

Two out of the three times I've gone to the Cheesecake Factory I've gotten their Chicken and Biscuits for dinner, it's delicious.  Then I found out the calories in that baby.  2260. !!!!!!!!!! Of course it's a huge serving and I always bring home about half of it, but still... 1100+ calories in a sitting? Before Cheesecake???

I have found a suitable substitute.  It's actually beyond suitable, it's incredible! This recipe does not include mashed potatoes, but with the biscuit, they're not needed.  And you know what makes it even more amazing? It's a CROCK-POT MEAL!

And with the homemade biscuit, it's 616 calories. Much better. For you WW buddies of mine, with a biscuit it's 16 P+, but worth saving up your points through the day for.

This is one of those comfort foods that make you feel warm and happy when you're eating it. And don't skimp, make the homemade biscuits with it.  The first time I made this I used RF Pillsbury biscuits, but I only saved a few calories and they weren't worth it.  These biscuits are incredibly easy and kick Bisquick's butt. 

How gorgeous is this mirepoix?

Word of the day: mirepoix: pronounced meer-pwah, French for carrots, celery and onions.  These three ingredients are also referred to as the aromatics, and are a common base for soups, stews, stocks, and suaces.

Slow-Cooker Creamy Chicken and Biscuits
Source: Real Simple Magazine
Serves: 6

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

Easy Drop Biscuits 

  • 2 cups all-purpose flour, spooned and leveled
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk
  1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
  2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

  •  For the wine, I use Holland House, a cooking wine available in the condiment isle with vinegars. I like using it because it's something I always have in my pantry, but if you have a bottle of white (drinking) wine open, I'm sure it would kick this up a notch!
  • I use chicken breast as I am not a fan of chicken thighs. I use three breast pieces, and put them in whole.
  • Thanks to pinterest I found the perfect way to cut the butter for the biscuits, a cheese grater.  Works wonders.
  • If you do not have unsalted butter, you can most certainly use salted butter, but cut back on the salt added.


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