Ingredients
- 2 1/2
- lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1
- cup heavy whipping cream
- 1/4
- cup all-purpose flour
- 1
- package (0.87 oz) chicken gravy mix
- 1
- tablespoon poultry seasoning
- 1/2
- teaspoon salt
- 1
- bag (12 oz) frozen mixed vegetables
- 1
- can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
- 1 of 4Spray 5-quart oval slow cooker with cooking spray. Place chicken in slow cooker
2 of 4In small bowl, mix cream, flour, gravy mix, poultry seasoning and salt; pour over chicken. Cover; cook on Low 3 to 4 hours.
3 of 4Heat oven to 350°F. Stir in mixed vegetables. Remove slow cooker insert.
4 of 4Separate dough into 8 biscuits. Top mixture with biscuits. Bake uncovered 33 to 37 minutes or until biscuits are deep golden brown on top and cooked through.
Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel
- Removable oval stoneware with 6-quart capacity
- Includes lid-mounted locking system for the ultimate solution in portability
- Manual Control with convenient warm setting
- Dishwasher safe stoneware and lid
- Recipes included
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