It says the biscuits are optional, but we highly recommend them. You can use the Hy-Vee homestyle or buttermilk biscuit dough that comes in a 7.5- or 12-ounce tube. Or you can try a homemade biscuit using your favorite recipe.
Servings and Ingredients
|2 lbs. Hy-Vee Cool Chicken boneless, skinless chicken breasts, cut into 1/2-inch cubes|
|⅔ c. Hy-Vee all-purpose flour, divided|
|1 c. frozen Hy-Vee peas|
|4 carrots, peeled and chopped|
|3 stalk(s) celery, chopped|
|1 small yellow onion, chopped|
|2 clove(s) garlic, minced|
|1 tsp. Hy-Vee Italian seasoning|
|½ tsp. Hy-Vee ground black pepper, plus additional, to taste|
|1 bay leaf|
|2 ⅓ c. Hy-Vee reduced-sodium chicken broth, divided|
|Hy-Vee biscuits, optional|
|Hy-Vee salt, to taste|
Things To Grab
- Medium bowl
- Slow cooker
- Small bowl
- In a medium bowl, coat cubed chicken with 1/3 cup flour; place in slow cooker. Add peas, carrots, celery, onion, garlic, Italian seasoning, pepper and bay leaf; stir in 2 cups chicken broth.
- Cover and cook on LOW 7 to 9 hours or on HIGH 4 to 5 hours. Remove bay leaf and discard.
- Combine remaining 1/3 cup flour and 1/3 cup chicken broth, stirring until smooth. If cooking on LOW, turn heat to HIGH and stir in flour mixture. Heat an additional 15 minutes or until thickened.
Serve over Hy-Vee biscuits and season with salt and pepper, if desired.
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 65mg
- Sodium: 280mg
- Total Carbohydrates: 15g
- Protein: 30g
Hy-Vee Seasons Back to School 2013.