SMOTHERED BUTTERMILK CHICKEN WITH PEAS
Make and share this Smothered Buttermilk Chicken With Peas recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 8h45m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
- Cover and cook on LOW for 6-8 hours.
- During the last 20 minutes of cooking time, stir in the gravy mix.
- Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
- Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
- While the chicken mixture is cooking, prepare biscuits as directed on can.
- Split biscuits; serve chicken mixture over biscuits.
Nutrition Facts : Calories 430.8, Fat 17.2, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1194.7, Carbohydrate 42.3, Fiber 4, Sugar 9.8, Protein 26.4
SLOW-COOKER SMOTHERED CHICKEN
Creamy, bacon-flecked and savory, this slow cooker version of a Southern classic chicken dish may be the definition of comfort food.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray.
- Heat 12-inch skillet over medium heat. Add bacon; cook and stir until browned. Using slotted spoon, transfer bacon to slow cooker. Drain all but 2 tablespoons drippings from skillet.
- Season chicken thighs with salt and pepper. Increase heat to medium-high; add chicken thighs to skillet. Cook about 3 minutes on each side or until browned. Transfer to slow cooker. Add mushrooms to skillet; cook about 4 minutes, stirring occasionally, until browned. Transfer to slow cooker.
- Reduce heat of skillet to medium; add oil and onion. Cook and stir about 4 minutes or until softened. Add garlic; cook and stir 1 minute. Transfer to slow cooker. Add condensed soup to slow cooker; stir to combine. Cover; cook on High heat setting 3 hours or until chicken is tender. Add whipping cream; stir to combine. Cover; cook about 10 minutes or until hot. Serve with angel hair pasta, if desired.
Nutrition Facts : Calories 460, Carbohydrate 12 g, Cholesterol 220 mg, Fat 1 1/2, Fiber 1 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1/2 g
SLOW COOKER CHICKEN & BISCUITS RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, broccoli floret, baby carrot, condensed cream of chicken soup, refrigerated biscuit
Provided by Hannah Williams
Categories Dinner
Yield 5 servings
Number Of Ingredients 7
Steps:
- Place the chicken in a 7-quart (6 ½ liters) slow cooker. Sprinkle on salt & pepper.
- Add the veggies and condensed soup, and mix thoroughly.
- Cook on high for 3 hours.
- Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
- Enjoy!
Nutrition Facts : Calories 675 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 6 grams, Protein 49 grams, Sugar 12 grams
SMOTHERED CHICKEN AND BISCUITS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings; about 12 biscuits
Number Of Ingredients 18
Steps:
- For the chicken: Heat the oil in skillet over medium heat.
- Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
- For the biscuits: Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
- The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
- Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.
- Mix all the ingredients together and store in an airtight container for up to 6 months.
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