Slow Cooker Chicken with biscuits

By kawaibaby

Nutritional Information
Per Serving
Calories 616
Fat 33 g
Sat Fat 18 g
Cholesterol 146 mg
Sodium 1255 mg
Protein 29 g
Carbohydrate 49 g
Sugar 7 g
Fiber 4 g

Ingredients

• 3/4 pound carrots (about 4), cut into 1-inch lengths
• 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)
• 1/2 teaspoon poultry seasoning
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• 6 (store-bought or Easy Drop Biscuits; see recipe), split
• 1 can cream of chicken soup
• 3 tablespoons of softened butter
• 1 cup frozen peas
• 1/2 cup heavy cream

Preparation

Step 1

1.In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
2.Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
3.Thirty minutes before serving, prepare the Easy Drop Biscuits (if using).
4.Ten minutes before serving, add the soup, butter, peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
5.To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.