Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 2 cloves garlic, minced
  • 1 cup chicken bone broth
  • 1 large yellow onion, diced
  • 2 large carrots, sliced into coins
  • 2 celery stalks, chopped
  • 0.5 cup all-purpose flour
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 0.5 cup frozen corn
  • 1 tube refrigerated biscuits

Instructions:

  1. Place the 1.5 lb boneless skinless chicken thighs at the bottom of the slow cooker. Sprinkle with 1 tsp salt, 0.5 tsp black pepper, 1 tsp dried thyme, and the 2 cloves minced garlic. This ensures the seasoning is in direct contact with the meat.
  2. Layer the diced yellow onion, sliced carrots, and chopped celery over the chicken. Pour in the 1 cup chicken bone broth. Note: Do not add the flour or cream yet; we want the vegetables to soften in the clear broth first.
  3. Cover and cook on Low for 6 hours. Note: Resist the urge to peek! Opening the lid releases steam and can add 20 minutes to your cook time.
  4. Remove the chicken thighs from the pot and place them on a plate. Use two forks to shred the meat into bite-sized pieces, then return them to the slow cooker.
  5. In a small bowl, whisk together 0.5 cup all purpose flour and 0.5 cup heavy cream until no lumps remain. Stir this slurry into the slow cooker until the sauce looks opaque and uniform.
  6. Fold in 1 cup frozen peas and 0.5 cup frozen corn. These only need about 15 to 20 minutes to heat through, which preserves their vibrant color and snap.
  7. While the sauce thickens, bake the refrigerated biscuits on a separate sheet pan according to the package directions. Note: Cooking them separately ensures the bottoms are just as crispy as the tops.
  8. Ladle the hot filling into bowls and place a golden, flaky biscuit right on top. Serve immediately while the steam is rising and the biscuit is still warm.