From Betty Crocker
1 1/4 lb boneless skinless chicken thighs
1/2 cup chopped onion
1 dried bay leaf
1/4tsp pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into thin slices (I use alittle less)
1 bag (1lb) frozen mixed veggies
instant biscuits (I use the ones in the tube)
1. Place chicken in slow cooker. Top with onion, bayleaf, pepper, and gravy. Place celery on gravy.
2. Cover and cook on low heat for 8-10 hours
3. About 30 min before serving, bake biscuits.
4. Meanwhile, gently stir frozen veggies into chickenmixture. Cover and cook 15 min. Remove bay leaf.
5. For each serving, split biscuit and place one half on the bottom of a bowl. Spoon chicken into bowl then top with other half of biscuit. Enjoy!
(photo courtesy of smallbutfeisty)
This was really tasty, even my very picky husband liked it. I used turkey gravy, which worked well, although my jar was only 12 oz... it's really necessary to use a bigger jar.
ReplyDeleteThanks, Linda!
--smallbutfeisty