Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 lb Yukon Gold potatoes, diced
  • 1 cup yellow onion, finely diced
  • 1 cup celery, sliced
  • 2 cups frozen peas and carrots mix
  • 21 oz condensed cream of chicken soup
  • 0.5 cup heavy cream
  • 0.5 cup low-sodium chicken bone broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp rubbed sage
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 16 oz refrigerated flaky layers biscuits
  • 2 tbsp unsalted butter, melted
  • 0.5 tsp dried parsley

Instructions:

  1. Place your diced 1 lb Yukon Gold potatoes, 1 cup onion, and 1 cup celery into the bottom of the slow cooker insert.
  2. Pat the 1.5 lbs chicken thighs dry and nestle them on top of the vegetables. Season with 1 tsp kosher salt and 0.5 tsp cracked black pepper.
  3. In a bowl, combine the 21 oz cream of chicken soup, 0.5 cup bone broth, 3 cloves minced garlic, and the dried herbs (thyme, rosemary, sage).
  4. Pour the sauce mixture over the chicken and vegetables. Use a spoon to make sure some of the liquid reaches the bottom.
  5. Cover and cook on Low for 4 hours (or High for 2 hours and 30 minutes) until the chicken is tender and the potatoes are soft.
  6. Remove the chicken thighs to a plate. Use two forks to shred the meat into bite-sized pieces, then return them to the pot.
  7. Stir in the 2 cups frozen peas and carrots and the 0.5 cup heavy cream.
  8. While the peas heat through (about 15 minutes), bake the 16 oz refrigerated biscuits on a sheet pan according to the package directions until golden and crackling.
  9. Brush the hot biscuits with 2 tbsp melted butter mixed with 0.5 tsp dried parsley.
  10. Ladle the thick filling into bowls and top each with a warm, flaky biscuit.