Chicken & Biscuits Stew

Made, Written & Photographed by the Creators of the Point

This is a hearty soup-like dinner. Resembling the classic Chicken Dumpling soup, this has it's own characteristics with crispy cheddar biscuits in place of the classic dumplings. This is the type of recipe that makes you feel like you're back at home on a cold, windy day. Serve it with some extra veggies or just dine in and have seconds!

---

Chicken & Biscuit Stew

makes 4 servings

Prep Time: 30 minutes	Cook Time: 8 hours	Total Time: 8 hours & 30 minutes
Cuisine: American	Special Tools: Slow Cooker	Course: Soup/Main

Ingredients:

For the Slow Cooker

• 1/4 cup flour extra if needed

• 1 teaspoon salt plus extra for taste

• pinch pepper plus extra for taste

• 1 pound chicken breasts or tenderloins

• 1 onion chopped

• 1 tablespoon olive oil

• 1 1/2 cupa chicken stock

• 2 carrots chopped

• 2 celery ribs chopped

• 10-15 mini potatoes quartered

• 1 tablespoon dried parsley

For the Biscuits

• 2 1/2 cups flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 4 tablespoons butter diced

• 4 oz cheddar cheese shredded

• 1 1/3 cup milk

Instructions:

Prep the Slow Cooker:

1. In the slow cooker, add your flour, salt and pepper. Mix together. Toss your chicken and onions in the flour mixture.

2. In a large frying pan, heat your olive oil over medium-high heat. Once hot, add your chicken and onions making sure the chicken is in a single layer. Brown on each side for about 5 minutes. Remove chicken and add to your crock pot. (No need to clean the flour out if there is extra).

3. Add your potatoes, carrots, and celery to the crock pot as well.

4. In the hot frying pan, off of heat, pour in 1/2 cup of chicken stock and scrape the bottom of the pan to release the brown "flavor" pieces. Pour into the crock pot along with additional 1 cup chicken stock.

5. Cook on low for 8 hours.

Make the Biscuits:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, combine flour, baking powder, and salt until evenly distributed.

3. Add your butter and pinch it in with your finger tips or a pastry cutter.

4. Toss in your cheese.

5. Stir in your milk until just combined – don't over mix.

6. Use an ice cream scoop or measuring cup to drop 6-8 biscuits on the prepared baking sheet. Bake for 15-17 minutes.

Put it Together:

1. Season the stew with salt and pepper. If it is too liquid-y remove some of the liquid into a small bowl and add a few tablespoons of flour. Whisk and return to the slow cooker.'

Notes: You can make the biscuit dough (don’t add milk until about to bake) in the morning and refrigerate while the stew cooks