Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 3 cups frozen mixed peas, carrots, and corn
  • 2 medium potatoes, peeled and diced into ½ inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ cup heavy cream
  • 3 tbsp cornstarch
  • 2 tbsp melted unsalted butter
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • ½ cup cold unsalted butter, cubed

Instructions:

  1. Place the cubed chicken thighs, diced potatoes, onions, and garlic in the slow cooker. Note: Make sure the potatoes are cut small so they soften at the same rate as the chicken.
  2. Pour in the chicken bone broth, thyme, salt, and pepper. Stir until the chicken is submerged.
  3. Cover and cook on Low for 6 hours or High for 3 hours until chicken is tender enough to break with a fork.
  4. Stir in the frozen mixed vegetables during the final 30 minutes of cooking. Note: This prevents the peas from turning gray.
  5. In a small bowl, whisk the heavy cream, cornstarch, and melted butter until smooth. Slowly pour the slurry into the slow cooker, stirring gently until the sauce is glossy and thick.
  6. Preheat your oven to 400°F (200°C).
  7. Mix flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Note: For the best lift, follow the rubbing in technique from [King Arthur Baking](https://www.kingarthurbaking.com) to keep the butter cold.
  8. Stir in whole milk until a soft dough forms.
  9. Place biscuit dough on top of the filling or on a separate baking sheet. Bake until golden brown and smelling toasted.
  10. Brush the tops of the warm biscuits with melted butter before serving.