A comforting and hearty dish made with tender slow-cooked chicken and vegetables topped with warm, fluffy biscuits.

Units Scale

1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1 cup frozen peas
1/2 cup heavy cream or milk
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 can refrigerated biscuit dough (8-count)

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Place chicken, carrots, celery, onion, garlic, thyme, parsley, salt, pepper, paprika, cream of chicken soup, and chicken broth into the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is fully cooked and tender.
Remove chicken, shred it with two forks, then return it to the slow cooker.
Add frozen peas and heavy cream. Stir to combine.
If a thicker consistency is desired, add the cornstarch slurry and cook for an additional 15-20 minutes.
Preheat oven and bake biscuits according to package instructions.
Serve the chicken mixture topped with freshly baked biscuits.