Okay Starving college kids!!

Okay girls, this one's for you. It is sooo good. You'll have people knocking down your door for just a bite. I have not found many crockpot recipes that I actually like. They all taste the same to me. But this one is good. Give it a whirl.


* Exported from MasterCook *

Smothered Buttermilk Chicken

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 pound boneless skinless chicken thighs -- (4 or 5 thighs)
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

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.

Description:
"Crock pot recipe"
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Per Serving (excluding unknown items): 96 Calories; 5g Fat (44.9% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol; 219mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1 Fat.

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.

**Chicken breasts can be used, but either decrease the cooking time by an hour, or put in the breasts frozen at the beginning. Otherwise they will dry out.