1 pound boneless, skinless chicken breast, cut into 3/4 inch pieces
1 1/2 cups carrots, sliced into coins
1/3 cup onion, chopped
1 1/2 cup water
2 tablespoons butter, melted
1/4 teaspoons sea salt
1/4 teaspoons black pepper
1 bay leaf
1 chicken gravy mix packet
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup(s) frozen green peas, thawed
6 Trader Joe’s refrigerated Buttermilk Biscuits
In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf. Cover and cook on LOW for 6-8 hours.
During the last 20 minutes of cooking time, stir in the gravy mix.Remove the bay l eaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture. Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
While the chicken mixture is cooking, prepare biscuits as directed on can. Split biscuits; serve chicken mixture over biscuits.