Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 small yellow onion, finely diced
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 10.5 oz can cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 12 oz can refrigerated biscuit dough
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder

Instructions:

  1. Place the diced onions, carrots, and celery at the bottom of the crockpot to create a flavor base.
  2. Place the chicken thighs on top of the vegetables and season evenly with salt, black pepper, and dried thyme.
  3. Whisk together the cream of chicken soup and chicken broth in a small bowl until smooth, then pour the mixture over the chicken and vegetables.
  4. Cover and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the chicken is tender.
  5. Mix cornstarch and cold water to create a slurry; stir into the slow cooker along with the frozen peas and simmer for an additional 15-30 minutes to thicken.
  6. Preheat oven or broiler. Arrange biscuit dough on top of the filling or on a separate baking sheet for finishing.
  7. Mix melted butter with garlic powder and brush over the biscuits.
  8. Bake or broil until biscuits are mahogany-colored and golden brown.