Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 1 medium yellow onion, finely diced
  • 2 large carrots, sliced into 1/4-inch rounds
  • 2 ribs celery, diced
  • 1 tsp dried thyme
  • 0.5 tsp poultry seasoning
  • 0.5 tsp cracked black pepper
  • 16.3 oz refrigerated flaky layers biscuits
  • 1 cup frozen peas
  • 0.25 cup fresh parsley, finely chopped

Instructions:

  1. Place the diced onion, sliced carrots, and diced celery at the bottom of the slow cooker.
  2. Place the 1.5 lbs of chicken thighs over the vegetables in a single layer.
  3. In a separate bowl, whisk together the 2 cups chicken broth, 10.5 oz cream of chicken soup, thyme, poultry seasoning, and pepper.
  4. Pour the liquid mixture over the chicken and vegetables until everything is mostly covered.
  5. Cover and cook on LOW for 6 hours.
  6. Remove the chicken thighs to a plate and shred them with two forks, then stir the meat back into the pot.
  7. Open the 16.3 oz can of biscuits and cut each biscuit into four equal quarters.
  8. Gently place the biscuit pieces on top of the bubbling liquid. Do not stir them in yet.
  9. Cover and cook on HIGH for 30 to 45 minutes until the biscuits are puffy and cooked through.
  10. Stir in the 1 cup of frozen peas and 0.25 cup parsley. Let them sit for 5 minutes to warm through until the peas are bright green.