Chicken And Cheddar Biscuits

Name: Chicken And Cheddar Biscuits
Ingredients: 2 cups chopped red potatoes; 1 cup coarsely chopped carrots; 1/2 cup coarsely chopped onion; 1/2 cup coarsely chopped celery; 1 (4 ounce) can sliced mushrooms, drained; 2 cloves garlic, minced; 1/2 teaspoon crushed dried thyme; 1/2 teaspoon crumbled dried sage; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons quick-cooking tapioca, crushed; 1 pound bone-in chicken thighs, skin removed; 1 cup chicken broth; 1 2/3 cups baking mix; 1/2 cup shredded Cheddar cheese; 1/2 cup milk; 1 cup frozen peas; 1 (3 ounce) package cream cheese, cubed

18 ingredients

6 steps

Ingredients

2 cups chopped red potatoes
1 cup coarsely chopped carrots
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 (4 ounce) can sliced mushrooms, drained
2 cloves garlic, minced
1/2 teaspoon crushed dried thyme
1/2 teaspoon crumbled dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skin removed
1 cup chicken broth
1 2/3 cups baking mix
1/2 cup shredded Cheddar cheese
1/2 cup milk
1 cup frozen peas
1 (3 ounce) package cream cheese, cubed

Directions

1

Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
2

Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
3

About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
4

Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
5

Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
6

While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.