Slow-Cooker Creamy Chicken With Biscuits

Name: Slow-Cooker Creamy Chicken With Biscuits
Total time: 900 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Carrots; 2 Stalks celery, thinly sliced; 1 small onion, chopped; 1/4 cup all-purpose flour; 1 1/2 lb boneless, skinless chicken thighs (about 8); 1/2 tsp poultry seasoning; 1 as needed kosher salt and black pepper; 1/2 cup dry white wine; 1/2 cup low-sodium chicken broth; 6 Buttermilk Biscuits; 1 cup frozen peas; 1/2 cup heavy cream

Christopher Moss @cook_3846961

Slow-Cooker Creamy Chicken With Biscuits

Christopher Moss @cook_3846961

Saved

Ingredients

15 mins

6 servings

1 lbCarrots
2Stalks celery, thinly sliced
1 smallonion, chopped
1/4 cupall-purpose flour
1 1/2 lbboneless, skinless chicken thighs (about 8)
1/2 tsppoultry seasoning
1as needed kosher salt and black pepper
1/2 cupdry white wine
1/2 cuplow-sodium chicken broth
6Buttermilk Biscuits
1 cupfrozen peas
1/2 cupheavy cream

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Steps

15 mins

1

In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the 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 will shorten total cooking time).
3

Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4

Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5

To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.