Name: Chicken and Biscuits
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 cups chopped round red potato (2 medium); 1 cup coarsely chopped carrot (2 medium); ½ cup coarsely chopped onion (1 medium); ½ cup coarsely chopped celery (1 stalk); 1 ounce sliced mushrooms, drained; 2 cloves garlic, minced; ½ teaspoon dried thyme, crushed; ½ teaspoon dried sage, crushed; ¼ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons quick-cooking tapioca, crushed; 1 pound bone-in chicken thighs, skinned; 1 cup chicken broth; 1 cup frozen peas; 1 ounce cream cheese, cut up; Cheesy Biscuits

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Cheesy Biscuits

Ingredients

1 ⅔ cups packaged biscuit mix
½ cup shredded cheddar cheese (2 ounces)
½ cup milk

Directions

Step 1
Preheat oven to 450°F. In a medium bowl combine biscuit mix and cheese. Stir in milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. With a floured 3-inch biscuit cutter cut into rounds. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

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Chicken and Biscuits

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