Slow Cooker Chicken and Biscuits

• ⏲ Prep time: 15 min
• 🍳 Cook time: 5 hours
• 🍽 Servings: 6
• Original Source/Idea: https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-creamy-chicken-with-biscuits

Ingredients

• ¾ pound carrots (about 4), cut into 1-inch lengths

• 2 stalks celery, thinly sliced

• 1 small onion, chopped

• ¼ cup all-purpose flour

• 1 ½ pounds boneless, skinless chicken thighs (about 8)

• ½ teaspoon poultry seasoning

• Kosher salt and black pepper

• ½ cup dry white wine

• ½ cup low-sodium chicken broth

• 6 store-bought or Easy drop biscuits, split

• 1 cup frozen peas

• ½ cup heavy cream

Directions

1. In a 4- to 6-quart slow cooker, toss carrots, celery, onion, and flour. Place chicken on top and season with poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper, and then add wine and broth.
2. Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this shortens the posted total cooking time).
3. At 30 minutes before serving, prepare the easy drop biscuits (or store-bought biscuit dough).
4. At 10 minutes before serving, add peas, cream, and ½ teaspoon salt to the chicken mixture and stir. Cover and cook until heated through, 5 to 10 minutes more.
5. To serve, place the bottom half of each biscuit in a shallow bowl, and then top with chicken mixture and the remaining biscuit half.