Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 1 large yellow onion, finely diced
  • 3 carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.5 tsp black pepper
  • 21 oz condensed cream of chicken soup (two 10.5 oz cans)
  • 2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 16.3 oz refrigerated flaky layers biscuit dough (1 can)

Instructions:

  1. Place the chicken in the bottom of a 6-quart slow cooker and top with diced onion, sliced carrots, celery, and minced garlic.
  2. Sprinkle 1 tsp thyme, 1 tsp oregano, and 0.5 tsp black pepper over the meat and vegetables.
  3. Pour in 21 oz condensed cream of chicken soup and 2 cups low sodium chicken broth. Mix the ingredients until the soup is mostly incorporated with the broth.
  4. Cover and cook on LOW for 5 hours 30 minutes until the chicken is tender and the vegetables are soft.
  5. Stir in 1 cup frozen peas.
  6. Open the can of refrigerated biscuits and use kitchen shears to cut each biscuit into four equal quarters.
  7. Gently place the biscuit quarters on top of the chicken mixture in a single layer. Cover and cook on HIGH for another 30-45 minutes until the biscuits are cooked through and fluffy.