SLOW COOKER CREAMY CHICKEN WITH BISCUITS

Slow Cooker Creamy Chicken with Biscuits image

Time 6h15m

Number Of Ingredients 14

3-4 carrots, chopped
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8)
2 teaspoon ground sage
1 1/2 teaspoons ground thyme
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 cup chicken broth
6 biscuits (recipe below or store bought)
1 cup frozen peas
1/2 cup heavy cream

Steps:

In small bowl, mix together sage, thyme, nutmeg and black pepper. In slow cooker, mix together carrots, celery, onion and flour. Place the chicken on top and sprinkle with seasoning mix and salt. Pour broth over it all. Cover and cook on low 5-6 hours or on high 2 1/2 to 3 hours. About thirty minutes before serving, get your biscuits ready. Ten minutes before serving, add the peas, cream and another 1/2 teaspoon salt to the chicken. Stir to combine, then cover and cook until heated through. Pour chicken mixture over split, warm biscuits.