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Slow Cooker Creamy Chicken with Easy Drop 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 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; see recipe), 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.

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.


Tip: Poultry seasoning usually contains a mix of dried thyme, sage, marjoram, rosemary, and black pepper. It’s a great way to add flavor to chicken dishes. To make your own, combine equal parts of these herbs and store in a tightly sealed container.

Easy Drop Biscuits 

2  cups  all-purpose flour, spooned and leveled
1/2  cup  (1 stick) cold unsalted butter, cut into small pieces
1  tablespoon  baking powder
1  teaspoon  kosher salt
1  cup  whole milk

Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.

Tip: The most accurate way to measure flour (especially important when baking) is to use a large spoon to scoop the flour into a dry measuring cup, then run the flat edge of a knife across the top of the cup to sweep off any excess. Resist the urge to scoop flour with the measuring cup directly from the bag: The flour will become compacted and you’ll get more than is intended for the recipe.



Serves 6


Calories 616; Fat 33g; Sat Fat 18g
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