Slow Cooker Meal: Chicken and Biscuits

Aired on: February 21, 2011

This is not your ordinary chicken dinner!

Ingredients

4 boneless, skinless chicken breasts, chopped into bite-sized pieces
4 boneless, skinless chicken thighs, chopped into bite-sized pieces
1/2 cup flour plus 3 tablespoons
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small butternut squash, peeled and chopped into bite-sized pieces, about 2 cups
3 ribs of celery, chopped
3 carrots, peeled and chopped
1 large onion, chopped
6 leaves of fresh sage, sliced
6 sprigs of thyme, leaves removed and chopped
3 cups chicken broth
1 cup frozen peas, defrosted
2 tablespoon Dijon mustard
2 tablespoons fresh dill, chopped
2 tablespoons parsley, chopped
4 store-bought biscuits

Yields: Serves 4

Preparation

Dredge the chicken pieces in 1/2 cup flour and season with salt and pepper.

Heat EVOO in a large skillet over medium-high heat and brown chicken pieces on all sides.

Place browned chicken, butternut squash, celery, carrots, onion, sage, thyme, 3 tablespoons flour, salt and pepper. Mix to combine then pour in the chicken broth. Cover and cook, undisturbed, 4 hours on high or 6 hours on low.