Creamy Chicken with Biscuits

Ingredients

• 3/4 pound(s) Carrots (about 4) Cut into 1 inch length
• 2 stalk(s) celery Thinly sliced
• 1 Small onion Chopped
• 1/4 cup(s) All purpose flour
• 1 1/2 pound(s) Boneless, skinless chicken thighs (about 8)
• 1/2 teaspoon(s) Poultry seasoning
• 1/2 cup(s) Dry white wine
• 1/2 cup(s) Low sodium chicken broth
• Ksoher salt and pepper
• 6 Biscuits (store bought or easy drop) split
• 1 cup(s) Frozen peas
• 1/2 cup(s) Heavy cream

Preparation

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