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Rosemary Chicken & Biscuits

Rosemary Chicken & Biscuits

Slow cooked tender chicken with a velvety rosemary cream sauce over fresh baked biscuits.
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Prep Time 10 minutes
Cook Time 25 minutes
Slow Cooker 6 hours
Course Main Course
Cuisine American
Servings 6

Equipment

Ingredients
  

  • 4 Chicken Thighs, bone-in
  • 6 Chicken Drumsticks, bone-in
  • 1 qt Chicken Broth
  • 1 cup White Wine
  • 3 Carrots chopped
  • 3 Celery Stalks chopped
  • 2 Leeks chopped, only the tender bottoms
  • 2 tsp Rosemary divided
  • 1 tsp Thyme
  • 1 tsp Tarragon
  • 2 tsp Salt divided
  • 1 tsp Pepper
  • 1 cup Heavy Cream
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 12 Biscuits

Instructions
 

  • Add chicken, chicken broth, white wine, 1 teaspoon rosemary, tarragon, thyme, 1 teaspoon salt, pepper, carrots, celery, and leeks to slow cooker. Secure lid and set to low for 6 hours.
  • Prepare biscuits in last 30 minutes of the cook time. (You can use refrigerator biscuits, the butter swim biscuit recipes I have linked in the post, or whatever your favorite biscuit recipe).
  • Preheat oven to Broil setting. Place a cooking rack on a parchment paper covered baking sheet. Remove chicken pieces from slow cooker and lay out on the cooking rack. Cook for 3 minutes on each side under broiler.
  • In a sauce pan over medium heat, add butter. Once melted whisk in flour and cook for 2 minutes. Ladle 2 cups of chicken stock (from the slow cooker while trying to only get liquid) into sauce pan and whisk together. Cook for 3 minutes and whisk in heavy cream, remaining salt and remaining rosemary. Reduce heat to medium-low.
  • Remove 2 cups of veggies and liquid from the slow cooker to a bowl. Using an immersion blender to blitz until smooth. Then stir into cream sauce.
  • Add 2 biscuits and 1 or 2 pieces of chicken to a plate. Ladle cream sauce over top.
Keyword biscuits, Chicken, heavy cream, slow cooker
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