Description

Make a delicious and satisfying meal in your slow cooker with this wonderful recipe. It'll help warm you up during the cold, wintry days.

Ingredients

• Stew:
• 2 T. canola oil
• 1 1/2 lb. boneless, skinless chicken thighs, trimmed and cut into 1 1/2 inch pieces
• salt and freshly ground pepper, to taste
• 1 large onion, cut into 1/2 inch dice
• 1 large carrot, cut into 1/3 inch slices
• 3 T. all-purpose flour
• 4 c. low-sodium chicken stock/broth
• 1/4 c. heavy cream
• 1 T. chopped fresh thyme
• 1 T. chopped fresh sage
• 3 c. butternut squash, cut in 1 inch cubes (12 oz.)
• 1/2 c. frozen petite peas, thawed
• Biscuits;
• 4 T. unsalted butter, cut into thin slices and cold
• 1 1/2 c. self-rising flour
• 3/4 c. milk
• 1 T. unsalted butter, melted

Steps

1. Wash chicken and pat dry with paper towels.
2. Heat oil in a large skillet. Season chicken with salt and pepper; add to the skillet. Cook over high heat, turning occasionally, until browned and crusty all over, about 10 minutes.
3. Transfer the chicken to the slow cooker with tongs or a slotted spoon.