Eat– for Good Health

No one says we have to have lamb or ham on Easter.  Our daughter Janice is home for the 4-day weekend, and she doesn’t like either.  Sunday is busy for us with church in the morning, and it’s nice to come home to a ready-made dinner.  We’re making slow-cooker creamy (light) chicken with biscuits with a field greens salad.

Slow-Cooker Creamy Chicken With Biscuits

Ingredients

  • 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
  • 1 1/2 pounds chicken thighs
  • 1/2 teaspoon poultry seasoning
  • kosher salt and black pepper
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 6 biscuits (the pkg kind)
  • 1 cup frozen
  • 1/2 cup fat free cream

Directions

  1. 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.
  2. 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 (this will shorten total cooking time).
  3. Bake a pkg of lighter variety biscuits
  4. Ten minutes before serving, add the peas, fat free cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
  5. To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
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5 thoughts on “Eat– for Good Health

  1. Reba Studebaker

    Kathleen, chicken is Eggsalent for Easter. I’m with Janice. Lamb and ham (the way it’s prepared for company) is heavy. In your recipe, I might change out the peas and add asparagus.

  2. Mary Alice Tallmadge

    Hey gals. Janessa, I like macaroni salad also. Rob makes it lighter than the usual recipe with multi-grain macaroni, small broccoli florets, chopped red pepper, and reduced fat mayo mixed with fat free sour cream, a tablespoon or so of Dijon mustard, and 2 hard-cooked eggs.

  3. Kathleen Rowland

    Yum, Rob’s macaroni salad sounds delectable. I like using colorful natural containers paired with classic silver pieces to create an elegant spring tablescape.

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