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 tsp poultry seasoning
kosher salt and black pepper
1 cup low-sodium chicken broth
1 cup frozen peas
1/2 cup fat free half and half
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 tsp salt, and ¼ tsp pepper. Add the 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. (see recipe below) Ten minutes before serving, add the peas, half and half, and ½ tsp 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.
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.
2 cups self rising flour
¼ cup cooking oil
2/3 cup buttermilk (or plain milk)
Stir oil and milk into flour until no dry flour is visible. Knead a couple of turns and pat into a rectangle. Roll to about ½ inch thickness and cut with a 2 inch biscuit cutter. Place on a baking sheet which has been lightly sprayed with cooking oil spray. Bake in a 325 degree oven about 10 minutes or until golden brown.