Chicken and Biscuits

Chicken and Biscuits

  • Cook Time: Low Setting: 6 - 7 hours; High Setting: 3 - 3-1/2 hours
  • Servings: 6 servings
  • Course: Main Dish

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  • 2 cups chopped round red potato (2 medium)
  • 1 cup coarsely chopped carrot (2 medium)
  • 1/2 cup coarsely chopped onion (1 medium)
  • 1/2 cup coarsely chopped celery (1 medium)
  • 1 4-oz. can (drained weight) sliced mushrooms, drained
  • 2 cloves garlic, minced
  • 1/2 tsp. dried thyme, crushed
  • 1/2 tsp. dried sage, crushed
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. quick-cooking tapioca, crushed
  • 1 pound bone-in chicken thighs, skinned
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 ounce cream cheese, cut up
  • Cheesy Biscuits (see recipe below)


Step 1

LINE a 3-1/2 or 4-quart slow cooker with a Reynolds® Slow Cooker Liner.

Step 2

COMBINE potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper in the slow cooker.

Step 3

SPRINKLE tapioca over the mixture.

Step 4

TOP with chicken thighs. Pour broth over all.

Step 5

COVER and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Step 6

REMOVE chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones.

Step 7

RETURN meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits.

Step 8

PREHEAT oven to 420 degrees F.

Step 9

COMBINE 1-2/3 cups packaged biscuit mix and 1/2 cup shredded cheddar cheese (2 ounces) in a medium bowl. Stir in 1/2 cup milk.

Step 10

TURN out onto a floured surface and knead 10 times. Pat into a 1/2-inch-thick circle. Cut with a floured 3-inch biscuit cutter. Reroll scraps as needed.

Step 11

PLACE biscuits on an ungreased baking sheet lined with parchment paper. Bake for 12 to 14 minutes or until golden brown.