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Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6 tablespoons plus 1/3 cup all-purpose flour, divided1tablespoonpoultry seasoning1teaspoonsalt, divided2poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces3tablespoonsextra-virgin olive oil, divided8ouncesmushrooms, quartered2 ½cupslow-sodium chicken broth3mediumcarrots, cut into 1/2-inch pieces1largeonion, chopped1 (1 pound) package ready-to-bake biscuits2cupsfrozen peas, thawed¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
6 tablespoons plus 1/3 cup all-purpose flour, divided
1tablespoonpoultry seasoning
1teaspoonsalt, divided
2poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
3tablespoonsextra-virgin olive oil, divided
8ouncesmushrooms, quartered
2 ½cupslow-sodium chicken broth
3mediumcarrots, cut into 1/2-inch pieces
1largeonion, chopped
1 (1 pound) package ready-to-bake biscuits
2cupsfrozen peas, thawed
¼teaspoonground pepper
DirectionsCombine 6 tablespoons flour with poultry seasoning and 1/2 teaspoon salt in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with another 1 tablespoon oil and the remaining chicken. Arrange the chicken in an even layer in the slow cooker.Add the remaining 1 tablespoon oil to the skillet. Add mushrooms and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/3 cup flour over the mushrooms and cook, stirring constantly, for 1 minute more. Add broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook, stirring, until hot and bubbling, about 2 minutes. Pour the mixture over the chicken in the slow cooker. Stir in carrots and onion.Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.Meanwhile, bake biscuits according to package directions.When the chicken is ready, stir in peas. Cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Halve the biscuits and top each serving with half a biscuit. (Save the remaining biscuit halves for another use.)TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Reheat and continue with recipe.Originally appeared: EatingWell.com, September 2018
Directions
Combine 6 tablespoons flour with poultry seasoning and 1/2 teaspoon salt in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with another 1 tablespoon oil and the remaining chicken. Arrange the chicken in an even layer in the slow cooker.Add the remaining 1 tablespoon oil to the skillet. Add mushrooms and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/3 cup flour over the mushrooms and cook, stirring constantly, for 1 minute more. Add broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook, stirring, until hot and bubbling, about 2 minutes. Pour the mixture over the chicken in the slow cooker. Stir in carrots and onion.Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.Meanwhile, bake biscuits according to package directions.When the chicken is ready, stir in peas. Cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Halve the biscuits and top each serving with half a biscuit. (Save the remaining biscuit halves for another use.)TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Reheat and continue with recipe.
Combine 6 tablespoons flour with poultry seasoning and 1/2 teaspoon salt in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 3 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with another 1 tablespoon oil and the remaining chicken. Arrange the chicken in an even layer in the slow cooker.
Add the remaining 1 tablespoon oil to the skillet. Add mushrooms and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/3 cup flour over the mushrooms and cook, stirring constantly, for 1 minute more. Add broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook, stirring, until hot and bubbling, about 2 minutes. Pour the mixture over the chicken in the slow cooker. Stir in carrots and onion.
Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
Meanwhile, bake biscuits according to package directions.
When the chicken is ready, stir in peas. Cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper. Halve the biscuits and top each serving with half a biscuit. (Save the remaining biscuit halves for another use.)
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 2 days. Reheat and continue with recipe.
Originally appeared: EatingWell.com, September 2018
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Nutrition Facts(per serving)480Calories19gFat44gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
