Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb Yukon Gold potatoes, chopped into 1/2-inch cubes
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp poultry seasoning
  • 4 cups low-sodium chicken broth
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour
  • 1 cup frozen peas
  • 1/2 cup frozen sweet corn
  • 1/4 cup fresh parsley, chopped
  • 1 tube refrigerated flaky layers biscuits

Instructions:

  1. Layer the diced onions, carrots, celery, and potatoes at the bottom of the slow cooker. Note: Harder vegetables go on the bottom where the heat is most intense.
  2. Rub the chicken thighs with sea salt and cracked black pepper.
  3. Place the chicken on top of the vegetables, then pour in the 4 cups of chicken broth.
  4. Sprinkle in the minced garlic, dried thyme, crushed rosemary, and poultry seasoning.
  5. Cover the pot and cook on Low for 6 hours (or High for 3 hours) until the potatoes are fork tender.
  6. Remove the chicken to a plate and use two forks to pull it into bite-sized chunks.
  7. In a small bowl, whisk the 1/4 cup flour with a splash of cold water until it looks like heavy cream to create a slurry.
  8. Stir the slurry and the 1 cup of heavy cream into the slow cooker.
  9. Return the chicken to the pot and stir in the frozen peas, corn, and fresh parsley. Cover and cook for another 20 to 30 minutes until the soup has thickened and the peas are bright green.
  10. While the soup finishes, bake the refrigerated biscuits on a baking sheet according to the package instructions until golden brown. Serve individual bowls of soup topped with a warm biscuit.