| 1 1/4 | pounds boneless skinless chicken thighs |
| 1 | tablespoon instant chopped onion |
| 1 | dried bay leaf |
| 1/4 | teaspoon pepper |
| 1 | jar (18 ounces) chicken gravy |
| 2 | medium stalks celery, cut into 1/2-inch slices |
| 2 1/4 | cups Original Bisquick® mix |
| 2/3 | cup milk |
| 1 | bag (1 pound) Green Giant® frozen mixed vegetables |
| 1. | Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf,
pepper and gravy. Place celery on gravy.
|
| 2. | Cover and cook on low heat setting 8 to 10 hours.
|
| 3. | About 30 minutes before serving, make and bake 8 biscuits using
Bisquick mix and milk as directed on package.
|
| 4. | Meanwhile, gently stir frozen vegetables into chicken mixture. Increase
heat setting to high.
Cover and cook 15 minutes. Remove bay leaf.
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| 5. | For each serving, split biscuit and place in soup bowl or tart pan. Spoon
about 3/4 cup chicken mixture on top of biscuit. |
| Thaw frozen vegetables before adding to slow cooker. |
|
| In a rush, enjoy this as a hearty stew without the biscuits.
|
|
| Adding the frozen vegetables at the end of the cooking time keeps them bright and fresh tasting. |
|
| Stir 1/4 cup white wine into the chicken mixture, and bake frozen puff pastry shells in place of the biscuits for an elegant twist.
|
Nutrition Information:
335 ( 135); 15g ( 4g); 45mg; 940mg; 29g ( 3g); 21g 16% 2 ; 2 2