Buttermilk Chicken and Biscuits
Makes 5 servings

Prep Time: 30 minutes
Cooking Time: LOW 6 - 8 hours

1 - pound boneless skinless chicken thighs, cut into 3/4-inch pieces

3 - medium carrots, sliced

1/3 - cup chopped onion

1/2 - cup water

2 - tablespoons margarine or butter, melted

1/4 - teaspoon salt

1/4 - teaspoon pepper

1 - bay leaf

1 - package (1.2-ounces) roasted chicken gravy mix

1/3 - cup buttermilk

2 - teaspoons all-purpose flour

1 - cup Frozen Sweet Peas, thawed, drained

1 - can (10.2-ounces) (5 biscuits) Refrigerated Buttermilk Biscuits

• In 4 to 6 quarts slow cooker, mix chicken, carrots, onion, water, margarine, salt, pepper and bay leaf; mix well.
• Cover; cook on LOW setting for 6 to 8 hours.
• About 20 minutes before serving, stir gravy mix into chicken mixture.  Remove and discard bay leaf. 
• In measuring cup, blend buttermilk and flour.  Stir flour mixture and peas into chicken mixture; mix well. 
• Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until peas are cooked.
• Meanwhile, bake biscuits as directed on can.  Serve chicken mixture over split biscuits.