2 cups chopped round red potato (2 medium)
1 cup coarsely chopped carrot (2 medium)
½ cup coarsely chopped onion (1 medium)
½ cup coarsely chopped celery (1 medium)
1 4-oz. can (drained weight) sliced mushrooms, drained
2 cloves garlic, minced
½ tsp. dried thyme, crushed
½ tsp. dried sage, crushed
¼ tsp. salt
¼ tsp. ground black pepper
2 Tbsp. quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 3-oz. pkg. cream cheese, cut up
Cheesy Biscuits
1. In a 3-½- or 4-quart slow cooker, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.
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