Crockpot Country Chicken Stew and Sour Cream Cheddar Biscuits

I have been using my crockpot a lot more this year than I have in the past.  I think it's mostly because I keep finding great recipes that cook in the crockpot and I love how easy it is to put some food in there in the morning, let it cook all day, and then have a comforting and satisfying meal for dinner. This country chicken stew is another delicious crockpot recipe.

I love participating in A Taste of Home Cooking's Recipe Swaps, especially those that are Blogger's Choice because I am given another blog and can make anything I want from that blog.  This time around I received So Tasty, So Yummy and decided to make these two recipes because Katie, the author of So Tasty, So Yummy said that this stew was her favorite crockpot meal and she paired it with the Sour Cream Cheddar Biscuits.

I am really glad I decided on these two recipes.  Besides the fact that they paired really well together, they were both wonderful on their own. Matt really loved the biscuits in particular-they were so easy to make and really enhanced our dinner.  The only change I made to the original recipe was to brush on some melted butter after they were done baking-not the healthiest thing to do, but I liked the way it made the biscuits shine and it made them a bit more moist. The stew was the perfect thing for the cold, snowy night I made it on, and it made a ton of leftovers, which is always a good thing in my book!

 Crockpot Country Chicken Stew

1 pound red potatoes, halved or quartered, depending on size
6 carrots, peeled and chopped
1 onion, cut into wedges
4 bone-in chicken thighs, skin removed
½ cup chicken broth
2 teaspoons dried parsley flakes
1 teaspoon thyme
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 bay leaf
3 tablespoons cornstarch
½ cup milk

Place potatoes, carrots and onion in slow cooker. Place chicken on top of vegetables. Mix broth, parsley, thyme, salt and pepper in small bowl until well blended. Pour over chicken and vegetables. Add the bay leaf. Cover. Cook 8 hours on low or 4 hours on high. Mix cornstarch and milk in small bowl until smooth. Stir into sauce in slow cooker. Cover. Cook 15 minutes longer on high or until sauce is thickened.

Sour Cream Cheddar Biscuits

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon baking soda
1 cup shredded cheddar cheese
1 cup sour cream
Melted butter (optional)

Preheat oven to 500°F for 15 minutes before baking. Spray a cookie sheet with non-stick spray or line with parchment paper.

In a large bowl, whisk together flour, baking powder, salt, garlic powder and baking soda. Add grated cheese and sour cream to flour mixture and mix well.

Turn dough out onto a lightly floured board and knead gently for 1-2 minutes. Roll the dough out to ¾” thickness and cut with a 2 inch biscuit cutter or top of a drinking glass. Bake for 10 minutes or until golden brown. If desired, brush with melted butter.