Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cups carrots, diced
  • 2 cups celery, sliced
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1 cup frozen peas
  • 1 can (12 oz) refrigerated flaky biscuits
  • 2 tbsp melted butter
  • ½ tsp garlic powder

Instructions:

  1. Place the diced onions, carrots, and celery at the bottom of the slow cooker.
  2. Season the chicken thighs with salt, pepper, thyme, and poultry seasoning, then nestle them on top of the vegetables.
  3. Pour the chicken broth and minced garlic over the mixture.
  4. Cover and cook on Low for 6 hours (recommended) or High for 3 hours.
  5. Once cooked, use two forks to shred the chicken directly in the pot.
  6. Whisk together cornstarch and water to create a slurry, then stir into the slow cooker along with the heavy cream.
  7. Stir in the frozen peas until heated through.
  8. Transfer the filling to an oven-safe baking dish or prepare for broiling. Top with the refrigerated flaky biscuits.
  9. Brush the tops of the biscuits with melted butter and sprinkle with garlic powder.
  10. Bake or broil until the biscuit crust is mahogany-colored and shattering.