Cooking with Rena Lee

Prep Time: 15 min
Cook Time: 3-6 1/2 hrs

Yield:6

INGREDIENTS:

3/4 lb	carrots, cut into 1 in lengths
2	celery stalks, thinly sliced
1	small onion, chopped
1/4 cup	all-purpose flour
1 1/2 lb	boneless, skinless chicken thighs (about 8)
1/2 tsp	poultry seasoning
	Kosher salt and black pepper
1/2 cup	dry white wine
1/2 cup	low-sodium chicken broth
6	biscuits (store-bought or Easy Drop Biscuits), split
1 cup	frozen peas
1/2 cup	heavy cream

DIRECTIONS:

In a 4-6 qt 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.
Cover and cook until the chicken and vegetables are tender, on low for 5-6 hours or on high for 2 1/2 - 3 hours.
Thirty minutes before serving, prepare the Easy Drop Biscuits, if using.
Ten minutes before serving, add the peas, cream, and 1/2 tsp salt to the chicken and stir to combine. Cover and cook until heated through, 5-10 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.