Weight for it.

I picked this because I was looking for an excuse to use my oven. Ok, that's not true. I picked it because it looked yummy. AKA the same reason I always pick my crocks.

"Chicken and Cheese Biscuits" (6 quart pot)

The original recipe is HERE.

~2 c red potatoes, chopped
~1 c carrots, chopped
~1/2 cup celery, chopped
~1 (4 oz) can mushroom pieces, drained
~2 garlic cloves, minced
~1/2 t dried thyme
~1/2 t dried sage
~1/4 t salt
~1/4 t black pepper
~2 T quick tapioca
~1 lb boneless, skinless chicken thighs (WHY does the original recipe call for bone in?)
~1 c chicken broth
~1 c frozen peas
~1 (3 oz) package cream cheese, cut up

Combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt and pepper.
Sprinkle tapioca over mixture.
Top with chicken thighs.
Pour broth over all.
Cover and cook on LOW for 7.
Remove chicken from crock pot and chop into bite-sized pieces.
Return meat to slow cooker along with peas and cream cheese.
Cover and cook 10 minutes.
Make the biscuits.
Stir well and serve with cheese biscuits.

Cheese Biscuits (IN. THE. OVEN. What, what?)

~1 2/3 c Bisquick
~1/2 c shredded cheddar
~1/2 c milk

Preheat oven to 450 F.
In a medium bowl, combine 1 2/3 cups packaged biscuit mix, 1/2 cup shredded cheddar cheese, and 1/2 cup milk.
Turn out onto a floured surface and knead 10 times.
Pat into a 1/2 inch thick circle. Cut with a floured 3 inch biscuit cutter. (OR do what I did and use the 1/2 cup as the cutter.
Re-roll scraps as needed.
Place biscuits on an ungreased baking sheet.
Bake 10 minutes or until golden brown.

6 servings.

I've been looking for an easy and delicious chicken and biscuits recipe. I think I've found one. My other half was a HUGE fan of this until I told him that it's 10 WW points. The man is isn't even ON Weight Watchers! (yet?)