Ingredients:

  • 1.5 lb boneless skinless chicken thighs, trimmed
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 2 large carrots, sliced
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 unit bay leaf
  • 2 cups low-sodium chicken bone broth
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 0.5 cup frozen sweet corn
  • 1 tube refrigerated buttermilk biscuits
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the diced potatoes, carrots, celery, onion, and garlic in the bottom of a 6-quart slow cooker.
  2. Season the chicken thighs with salt, pepper, thyme, and rosemary. Nestle the chicken on top of the vegetables.
  3. Pour the chicken bone broth over the ingredients. Cover and cook on LOW for 7 hours until the chicken is tender.
  4. Remove the chicken thighs, shred into bite-sized pieces, and return them to the pot.
  5. Whisk the cornstarch and cold water to create a slurry. Stir the slurry, heavy cream, frozen peas, and frozen corn into the stew.
  6. Cover and cook on HIGH for an additional 15 minutes to thicken the gravy.
  7. While the stew thickens, bake the buttermilk biscuits according to the package instructions until golden brown and crisp.
  8. Ladle the stew into bowls and top each serving with a warm biscuit.