3/4 pound carrots (about4), 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
1/2 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
In a 4 to 6 quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top an season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add the wine and broth.
Cover and cook until the chicken and vegetable are tender, on low for 5 yo 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 servings, add the peas, cream, and 1/2 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.
Points Plus: 6 pts per serving (not including a biscuit). This makes 6 servings.