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
BUTTERMILK CHICKEN (SLOW COOKER OR INSTANT POT}
Provided by Jennifer Draper
Number Of Ingredients 8
Steps:
- Add chicken to large freezer bag
- Whisk together buttermilk, onion powder, garlic powder, salt and pepper and pour over chicken
- Add herbs and seal bag
- Marinate at least 2 hours but preferably overnight
- Add contents of bag to slow cooker (or Instant Pot)
- Cover and cook on high in slow cooker for 3-4 hours or low for 6-8 (or set pressure cooker to manual for 15 minute and do a natural pressure release)
- Optional: Line a baking sheet with foil and place chicken on baking sheet under broiler for 3-4 minute or until skin is browned and crispy
- Serve garnished with additional fresh herbs or as desired
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
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.
EASY CHICKEN AND BISCUITS
A creamy chicken and vegetable casserole is topped with flaky, golden biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Mix soups, milk, thyme, black pepper, vegetables and chicken in 3-quart shallow baking dish.
- Bake at 400 degrees F for 15 minutes. Stir.
- Cut each biscuit into quarters.
- Arrange cut biscuits over chicken mixture. Bake 15 minutes or until biscuits are golden.
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
SLOW COOKER CHICKEN AND DUMPLINGS
This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day. I have four children who are picky eaters, and they LOVE this! Enjoy!
Provided by Janiece Mason
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 6h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
- Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37 g, Cholesterol 44.8 mg, Fat 18 g, Fiber 0.7 g, Protein 18.1 g, SaturatedFat 5.8 g, Sodium 1244.6 mg, Sugar 6.2 g
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.
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