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
SLOW-COOKED SMOTHERED BUTTERMILK CHICKEN WITH PEAS OVER BISCUITS
A tasty biscuit-topper slowly cooks while you're away. Once home, just pop the refrigerated biscuits in the oven, and you've got dinner!
Provided by Pillsbury Kitchens
Categories Entree
Time 8h30m
Yield 5
Number Of Ingredients 13
Steps:
- In 4 to 6-quart slow cooker, combine chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
- Cover; cook on low setting for 6 to 8 hours.
- About 20 minutes before serving, stir gravy mix into chicken mixture. Remove and discard bay leaf. In measuring cup, blend buttermilk and flour. Stir flour mixture and peas into chicken mixture; mix well. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
- Meanwhile, bake biscuits as directed on can. Serve chicken mixture over split biscuits.
Nutrition Facts : Calories 440, Carbohydrate 39 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1/5 of Recipe, Sodium 1170 mg, Sugar 10 g
CHICKEN A LA KING WITH BUTTERMILK BISCUITS
Steps:
- Preheat the oven 450 degrees F.
- Add the dry ingredients to a large bowl and stir to combine. Cut the cold butter into chunks and cut it into the flour until the dough resembles coarse crumbs. Pour in the buttermilk and mix until combined.
- Turn the dough onto a floured board and gently roll it out until it's about 1/2-inch thick. Using a round cutter, cut the dough into 12 biscuits and arrange them on a cookie sheet. Bake until the biscuits are golden brown, about 10 to 12 minutes.
- Chicken:
- In a medium-sized pot, add the chicken pieces and enough water to cover. Boil over high heat until the chicken is cooked through, then remove them from the water to a plate.
- In a large pot, over medium heat, add the melted margarine or butter along with the celery, carrots, onions, green peppers, poultry seasoning, and black pepper. Saute until the vegetables become soft. Add the flour and stir continuously to prepare a roux.
- To a large saucepan, add the 4 cups water and the bouillon cubes. Bring to a boil over medium heat. Once the mixture comes to a boil, turn off the heat. Add the vegetable mixture and stir to combine. In another saucepan over low heat, add the milk and condensed cream of mushroom soup and simmer until heated through. Add the milk mixture, the frozen peas and the chicken to the vegetable mixture and simmer for about 5 minutes.
- Arrange the biscuits on serving plates, then spoon the chicken mixture over the biscuits and serve.
SLOW COOKER BUTTER CHICKEN
Indian food is one of my favorites, so when my friend made this slow cooker version for my family we were head over heels! I don't think I've had a Butter Chicken that I've liked more. It's wonderful to put into the slow cooker in the morning and come home to the warm Indian spice smell....LOVE IT! Serve with basmati rice and warm naan bread.
Provided by The Meal Planner
Categories World Cuisine Recipes Asian Indian
Time 4h30m
Yield 6
Number Of Ingredients 14
Steps:
- Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt.
- Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.
Nutrition Facts : Calories 480 calories, Carbohydrate 17.2 g, Cholesterol 102.6 mg, Fat 33.3 g, Fiber 4 g, Protein 30.6 g, SaturatedFat 18.7 g, Sodium 442 mg, Sugar 8.1 g
CHICKEN BISCUITS
Make and share this Chicken Biscuits recipe from Food.com.
Provided by weekend cooker
Categories Breads
Time 16m
Yield 5-6 biscuits, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven, and bake biscuits according to directions on package.
- Spray a nonstick skillet with cooking spray and heat over medium high.
- Cook the chicken and garlic for 5 minutes.
- Mix in the vegetables, chicken broth, water, pepper, and soup, and cook for 5 minutes stirring frequently.
- Separate the biscuits in half, and set halves on plates and top with chicken mixture.
Nutrition Facts : Calories 218.7, Fat 6.3, SaturatedFat 1.6, Cholesterol 33, Sodium 430.1, Carbohydrate 23.7, Fiber 2.8, Sugar 2.6, Protein 15.2
SLOW COOKER BUTTERMILK CHICKEN & BISCUITS
Categories Chicken
Number Of Ingredients 12
Steps:
- 1. In slow cooker, mix chicken, carrots, onion, water, butter, salt, pepper and bay leaf...mix well. 2. Cover; Cook on low for 6-8 hours 3. About 20 minutes before serving, stir gravy mix into chicken mixture. Remove bay leaf. 4. In measuring cup, mix buttermilk and flour. Stir flour mixture and peas into chicken mixture. MIx well. 5. Increase heat setting to high; cover and cook an additional 15 minutes or until peas are cooked. 6. Meanwhile, bake biscuits. Serve chicken mixture over split biscuits.
SLOW COOKER CHICKEN & BISCUITS
Make and share this Slow Cooker Chicken & Biscuits recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Breast
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, canned soups, water, bouillon and pepper in slow cooker. Cut biscuits into quarters; stir into mixture.
- Cover; cook on LOW 4 to 6 hours, stirring occasionally, or until biscuits are cooked.
Nutrition Facts : Calories 421.9, Fat 20.9, SaturatedFat 5.4, Cholesterol 58.7, Sodium 1820.2, Carbohydrate 34.2, Fiber 0.9, Sugar 6, Protein 24
SLOW-COOKER BUTTER CHICKEN
Come weekday or weekend, this Indian-inspired Slow-Cooker Butter Chicken recipe is the perfect dish to make your family's tastebuds travel to a whole new level of delicious. The best part? It's simple to prep, followed by a slow-cooked aroma-rich scent!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 4-quart slow cooker with cooking spray.
- In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.
- Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.
Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 190 mg, Fat 1, Fiber 0 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 2 g, TransFat 0 g
SLOW-COOKER BUTTER CHICKEN
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer - up to 7 hours total, on low heat - it will still be delicious, though the chicken may be very soft and shred a tad.
Provided by Jennifer Steinhauer
Categories dinner, easy, curries, poultry, main course
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
- Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.
Nutrition Facts : @context http, Calories 456, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 10 grams, Sodium 710 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
- Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
- Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
BUTTERMILK CHICKEN BISCUITS - THE COUNTRY COOK
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5/5 (5)Total Time 35 minsCategory Main CourseCalories 290 per serving
- In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.
- Prepare the biscuits according to package or recipe directions. You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch.
- Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork.
- Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well. Repeat with each chicken tender and place on a plate.
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