Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 large carrots, peeled and sliced into rounds
  • 2 ribs celery, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 2 cups low-sodium chicken bone broth
  • 1/2 cup 2% milk
  • 3 tbsp cornstarch
  • 1/2 cup plain Greek yogurt
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 tube refrigerated organic biscuits
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Place the 1.5 lbs chicken thighs, sliced carrots, diced celery, chopped onion, and minced garlic into the bottom of the slow cooker.
  2. Sprinkle the 1 tsp thyme, 1/2 tsp sage, 1/2 tsp salt, and 1/2 tsp black pepper over the meat and vegetables.
  3. Add liquid. Pour the 2 cups chicken bone broth over the ingredients.
  4. Cook low and slow. Cover and cook on LOW for 6 hours until the chicken is tender and pulls apart easily.
  5. Remove the chicken to a plate, shred it into bite-sized pieces with two forks, and return it to the pot.
  6. Create the slurry. In a small bowl, whisk the 3 tbsp cornstarch into the 1/2 cup 2% milk until no lumps remain.
  7. Thicken the sauce. Stir the slurry and the 1 cup frozen peas and 1 cup frozen corn into the slow cooker.
  8. Final infusion. Cover and cook on HIGH for 20-30 minutes until the sauce is bubbling and noticeably thickened.
  9. Add the creaminess. Turn off the heat and fold in the 1/2 cup Greek yogurt until the sauce is velvety and pale.
  10. Bake the topping. Follow the tube directions for the refrigerated biscuits until they are golden brown and shatter crisp. Serve the chicken mixture in bowls with a biscuit on top.