Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 lb Yukon Gold potatoes, chopped into 1/2 inch cubes
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1/2 tsp rubbed sage
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 cup frozen peas
  • 1 tbsp fresh parsley, chopped
  • 16 oz refrigerated jumbo flaky biscuits

Instructions:

  1. Place the cubed chicken thighs, potatoes, carrots, celery, onion, and garlic into a 6-quart slow cooker.
  2. Add the chicken bone broth, dried thyme, rosemary, sage, bay leaf, salt, and black pepper. Stir to combine the ingredients.
  3. Cover and cook on Low for 6 hours until the chicken is tender and vegetables are soft.
  4. In a small bowl, whisk the cornstarch and cold water to create a slurry. Stir the slurry and the heavy cream into the slow cooker.
  5. Add the frozen peas to the slow cooker and continue cooking on high for 20 minutes to allow the sauce to thicken and peas to heat through.
  6. While the sauce thickens, bake the refrigerated biscuits on a separate baking sheet according to the package instructions until golden brown and tall.
  7. Remove the bay leaf from the slow cooker. Garnish the chicken mixture with fresh parsley and serve in bowls topped with the freshly baked biscuits.