This is a little bit more healthy take on my Cheesecake Factory favorite. Luke must not have been too disappointed with the lack of fat in this recipe because he gave me the go-ahead to make it again. I am a big fan of all crock pot recipes right now because our hotel kitchen does not really have the space to support using several pots/pans/skillets, etc.
8 small red potatoes, diced
1 bag baby carrots (or 4 large chopped carrots)
3 celery stalks, chopped
8 oz mushrooms, chopped
1 tsp thyme
1 tsp sage
1/2 tsp salt
1/4 tsp pepper
2 tbsp quick cooking tapioca
1 lb chicken breasts, cut into thick strips
1 cup chicken broth
1 bag frozen peas, prepared according to package.
2 oz Neufchatel cream cheese, cut into small pieces
1 can reduced fat biscuits (or made from Bisquick, or frozen - whatever you prefer)
Combine the potatoes, carrots, celery, mushrooms, thyme, sage, salt, pepper, and tapioca in the crock pot. Lay chicken breasts/strips on top, and cover it to cook on low for 7 hours or high for 3.5 hours. After the 7 or 3.5 hours, remove chicken from the crock pot and shred it or cut it into smaller pieced. Put the chicken back in, and mix in the peas and cream cheese, stirring to mix all the contents. Recover and let it cook on low for 10-30 more minutes while the biscuits cook. Serve the chicken and veggies over biscuits, and top it with gravy if you want. I liked it just fine without the gravy, though.