Chicken with Biscuits, Gravy, and Veggies

Chicken with Biscuits, Gravy, and Veggies (In a Crockpot!)


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A traditional Southern meal made right in your crockpot.

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Serving Size / Yield

4-6 servings


  • 1 C. half-and-half
  • 1 Tbs. flour
  • one 1.2-oz. envelope chicken gravy mix
  • 1 lb. boneless chicken thighs
  • one 16-oz. pkg. frozen stew vegetables, thawed
  • one 4-oz. jar sliced mushrooms, drained
  • one 10-oz. pkg. frozen green peas, thawed
  • 1 1/2 C. biscuit baking mix
  • 1 bunch fresh green onions, chopped
  • 1/2 C. milk

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In a bowl, combine cream, flour, gravy mix, and 1 cup water.  Mix until smooth and pour in a large slow cooker. Cut chicken into 1-inch pieces and stir in vegetables and mushrooms.  Cover and cook on low for 4-6 hours or until chicken is tender and sauce thickens.  Stir in peas.  In a bowl, combine baking mix, onions, and milk. Mix well.  Drop dough by teaspoonfuls onto chicken mixture.  Change heat to high, then cover and cook another 50-60 minutes.

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