Description
Tender chicken, potatoes, carrots and peas slow cooked in a creamy from-scratch sauce, topped with golden biscuits. No canned soup.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, sliced about 1/2 inch thick
- 2 celery ribs, sliced
- 1 pound Yukon Gold potatoes, cut into 1/2 inch cubes
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 1/2 cups frozen peas
- 1 can (16.3 ounces) refrigerated biscuits (8 large biscuits)
- 1 tablespoon chopped fresh parsley, to serve
Instructions
- Season the chicken thighs on both sides with the salt and pepper and lay them in the slow cooker.
- Scatter the onion, carrots, celery, potatoes and garlic over the chicken. Sprinkle in the thyme, add the bay leaf and pour in the broth.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken reaches 165F and shreds easily and the potatoes are tender.
- Take out the chicken and the bay leaf. Shred the chicken with two forks.
- Stir the cornstarch into the cold water until smooth, then stir it into the slow cooker with the cream. Return the chicken, add the peas and stir.
- Turn the slow cooker to HIGH, cover and cook for 20 to 30 minutes, until the sauce is thick and creamy. Taste and add salt if needed.
- While the filling thickens, bake the biscuits in the oven according to the package directions.
- Spoon the filling into bowls or leave it in the slow cooker, set the biscuits on top and sprinkle with parsley.
Notes
- Chicken breasts: cook on LOW for 3 to 4 hours, to 165F.
- Biscuits get soggy if they sit on the filling for long. Add them just before serving and store leftovers separately.
- Leftovers keep 3 to 4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American