Slow Cooker Chicken and Biscuits

Ingredients:

• 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 thighs (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  (store-bought or Easy Drop Biscuits), split
• 1  cup  frozen peas
• 1/2  cup  heavy cream

Instructions:

• 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 Easy Drop Biscuits (if using).
• Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken 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.