Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 2 cups Yukon Gold potatoes, diced into 1/2-inch cubes
  • 1 cup carrots, peeled and sliced into rounds
  • 1 cup celery, diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp poultry seasoning
  • 2 cups low-sodium chicken broth
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup heavy cream
  • 0.25 cup all-purpose flour
  • 1 cup frozen peas
  • 2 tbsp salted butter, cubed
  • 16.3 oz Pillsbury Grands! Flaky Layers Biscuits (1 can)
  • 1 tbsp salted butter, melted
  • 0.25 tsp dried parsley

Instructions:

  1. Layer the 1.5 lbs chicken thighs, 2 cups potatoes, carrots, celery, and onion into the slow cooker.
  2. Sprinkle the garlic, thyme, rosemary, poultry seasoning, salt, and pepper over the ingredients.
  3. Add liquid. Pour in the 2 cups chicken broth and top with the 2 tbsp cubed butter. Note: The butter adds a rich finish to the broth as it simmers.
  4. Cover and cook on Low for 6 hours. Cook until the chicken is tender and pulls apart easily with a fork.
  5. Remove the chicken to a plate, shred it into bite-sized pieces, and return it to the pot.
  6. Whisk the 0.5 cup heavy cream and 0.25 cup flour in a small bowl until no lumps remain.
  7. Stir the slurry and the 1 cup frozen peas into the slow cooker. Cover and cook on High for 20-30 minutes until the sauce is bubbling and noticeably thickened.
  8. While the sauce thickens, bake the 16.3 oz Pillsbury biscuits on a sheet pan according to the package directions.
  9. Brush the warm biscuits with 1 tbsp melted butter and a sprinkle of 0.25 tsp parsley.
  10. Ladle the hot filling into bowls and top each with a golden biscuit. Wait for the biscuit to soak up a little gravy before diving in.