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Recipe Summary

prep:
20 mins
cook:
11 mins
slow-cook:
7 hrs
slow-cook:
4 hrs
total:
11 hrs 31 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, poultry seasoning, 1 teaspoon of the thyme, salt and pepper in a large resealable bag; add chicken pieces to bag and toss to coat.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag with a slotted spoon, shaking off excess flour. Set remaining flour mixture aside and add chicken to skillet. Cook for 5 minutes, stirring occasionally, or until browned; place in slow cooker.

  • Add remaining 1 tablespoon oil to skillet and stir in carrots, celery, potatoes, mushrooms and onion; cook, stirring often, for 5 minutes. Stir remaining flour mixture into skillet and cook 1 minute. Add broth to skillet and bring to a boil. Pour skillet contents into slow-cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 7 hours.

  • When there is 1 hour cook time remaining, stir together biscuit mix, milk and remaining 3/4 teaspoon thyme. Drop biscuit mix by the tablespoonful over top of chicken mixture. Cover slow-cooker bowl with a cotton dish towel and place lid over top. Continue cooking until biscuits are cooked through.

Nutrition Facts

388 calories; fat 13g; cholesterol 91mg; saturated fat 3g; carbohydrates 38g; insoluble fiber 3g; protein 30g; sodium 801mg.
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