I blame it on the Cheesecake Factory. Well, them and my cousin Christy. She turned me onto the chain-restaurant’s delicious chicken and biscuit meal about 15 years ago when I was in Santa Monica with her. Holy cow. She wasn’t kidding. To-die-for. That calorie-packed meal is so amazing that I find it difficult to try anything else on their freakishly vast menu. Now, I’m not dumb enough to think that I could ever make a true copy-cat version of theirs, (although my husband has come really close!) but with the temperatures dropping I definitely am fittin’ for some good ol’ comfort food. This crock pot concoction fit the bill. Once again, nothing will ever come close to my beloved Cheesecake Factory’s recipe. (No joke, it’s even better than their cheesecake!) But this will sure hit the spot if, like me, you’re craving some fall eats!
- 3/4 pound carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour (gluten-free for me!)
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon poultry seasoning
- kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 6 (store-bought or homemade biscuit recipe), split
- 1 cup frozen peas
- 1/2 cup heavy cream (if dairy-free, sub 2 parts almond milk + 1 part any oil)
- In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
- Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours.
- Thirty minutes before serving, prepare the biscuits.
- Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
- To serve, place the bottom halves of the biscuits in shallow bowls (and I added mashed potatoes, too), then top with the chicken mixture and the remaining biscuit halves.