mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture.
Top with chicken thighs. Pour broth over all.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3
to 3-1/2 hours.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat
from bones and coarsely chop; discard bones. Return meat to slow cooker along
with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with
Cheesy Biscuits. Makes 6 servings
Cheesy Biscuits:
Preheat oven to 450 degrees F. In a medium bowl, combine 1-2/3 cups packaged
biscuit mix and 1/2 cup shredded cheddar cheese (2 ounces). Stir in 1/2 cup milk.
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. Place biscuits on
an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown..
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