Slow-Cooked Smothered Buttermilk Chicken With Peas Over Biscuits

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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!

Ingredients

1 lb. boneless skinless chicken thighs cut into 3/4-inch pieces
3 medium carrots, sliced
1/3 C. chopped onion
1/2 C. water
2 Tbs. margarine or butter, melted
1/4 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (1.2-oz.) pkg. roasted chicken gravy mix
1/3 C. buttermilk
2 tsp. all-purpose flour
1 C. Green Giant® Frozen Sweet Peas, thawed, drained
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits

Directions

In 4 to 6-qt. 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 C., 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.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.