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| Smothered Buttermilk Chicken |
Hits: 7 |
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Description:
I made several changes to the original recipe. I really like this, and Tim did the first time, but the second time I made it, he didn't seem to like it. Who knows?!
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| Date Added: |
August 25, 2004 |
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| Category: |
Crockpot |
Prep. Method: |
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| Serves: |
0 |
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Ingredients:
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1 pound boneless skinless chicken thighs (see notes)
3 medium carrots -- sliced
1/3 cup onion -- chopped
1/2 cup water
2 tablespoons butter or margarine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons flour
1 cup frozen peas (see notes, I leave these out)
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Directions:
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- In a 4 to 6 quart crock pot, combine chicken, carrots, onion, water, butter, salt, pepper and bay leaf; mix well.
- Cover; cook on low setting for 6 to 8 hours. High setting for 3 to 4 hours.
- About 20 minutes before serving, stir gravy mix into crock pot. Remove and discard bay leaf.
- In a measuring cup, blend buttermilk and flour until smooth. Stir flour mixture and peas into chicken; mix well.
- Cover, increase heat to high; cover and cook an additonal 25-20 minutes or until peas are cooked.
- Serve with rice or biscuits.
- NOTES : **You can use frozen bone in chicken thighs as well. Just turn up the heat to high for the first hour, then down to low for the remaining 6 hours. Before stirring in gravy mix, remove the skin from the chicken. The chicken will fall apart and meld nicely with the rest of the dish- just be sure to remove the bones before serving.
- Misc Poster Notes: I used bone-in chicken breasts in this recipe. I cut the veggies really small and didn't use the butter. With the juice from the chicken it didn't need it. I used more peas and I added a good bit of thyme and some garlic and black pepper. I think I cooked it for 6-7 hours (the chicken was frozen), then removed the chicken, cut it up and added it back in at the end. We thought it was pretty good. We usually sub breasts for thighs as neither of us likes dark meat.
- Stacy's Notes - made this Feb 2004. REALLY good! I used 2 bone-in chicken breasts, cut up baby carrots, 1 T butter, salt, pepper, garlic, thyme and a bay leaf. I cooked on HI for about 1 1/2 hours, then turned to low. I took the meat out after about 5-6 hours and picked the meat off the bone, then added it back. Add Knorr dry gravy mix and buttermilk mixture. I served this with instant brown rice (which I really liked, but Tim did not) and steamed broccoli. Tim loved the chicken dish but detested the rice, so next time he said to fix him plain white rice, please! :) A definite keeper.
- More Stacy's Notes - well, I thought Tim really enjoyed this the first time, so I made it again a couple of months later. He said he didn't like it that time, so I don't know whether to make this again or not. I loved it both times!
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| Rating: () |
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Added On: August 25, 2004 |
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Comments
Added by: |
Gail Barger |
Added on: |
April 22, 2011 |
Gail's notes: I used boneless chicken breasts; cooked it in the west bend slow cooker around 4 hours or so. I did everything else pretty much as called for in the recipe. The onions were still a bit crunchy but we liked this and it was easy! I fixed a package of boil in bag brown rice to go with it.
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