Creamy Slow Cooker Chicken with Biscuits
3/4 pound carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1/4 cup all-purpose flour
1 1/2 pounds boneless, skinless chicken breast halves (about 8)
1/2 teaspoon poultry seasoning
kosher salt and black pepper
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
6 biscuits, split
1 cup frozen peas
1/2 cup heavy cream
In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
Thirty minutes before serving, prepare the biscuits.
Ten minutes before serving, remove the chicken and shred into bite sized pieces. Return chicken to slow cooker and add the peas, cream, and ½ teaspoon salt and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
To serve, place the bottom halves of the biscuits in shallow bowls, then top with the chicken mixture and the remaining biscuit halves.
Recipe adapted from Real Simple