For dinner yesterday: Chicken and Biscuits in the slow cooker. Not really one of my favorite meals, but I was looking for something a little different that I don't normally make. Came across a recipe for slow cooker chicken and biscuits on the Rachael Ray show website and gave it a try. It wasn't too bad.
Here's the recipe variation I came up with:
1 lb. boneless chicken, cubed
2 cups yellow squash, cubed
3 ribs celery, chopped,
4 carrots, chopped
1 package mushrooms, chopped
1 onion, chopped
4 garlic cloves, minced
3 1/2 tbs all-purpose unbleached flour
3 cups chicken broth
1 cup frozen peas
2 tbs Dijon mustard
1/4 tsp dried savory, or sage
1/4 tsp dried thyme
1/4 tsp dried parsley
1/4 tsp dried cilantro
1/4 tsp cayenne pepper
1/4 tsp black pepper
mozzarella cheese, optional
Add all ingredients to slow cooker except peas and parsley. Cook on low for 6 hours. About a half hour before serving, add peas and parsley.
The biscuits were homemade using a recipe from Food.com. I stuck to the recipe, except for cutting it down and using less salt.
Homemade Biscuit Recipe:
1 1/2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 tablespoons honey
1/4 cup vanilla yogurt
1/2 + 1/8 cup milk
Preheat oven to 425. Combine flour, baking powder and salt. Cut in honey and yogurt with a fork. Add milk. On a greased cookie sheet, divide dough up into balls, shape and pat into 1/2 - 1 inch biscuits. Bake 10 - 12 minutes, or until lightly browned.
To serve, spoon chicken and vegetables over a biscuit. Top with a handful of mozzarella cheese, if desired.
More Slow Cooker Recipes
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