Ingredients
Scale
1.5–2 lb boneless, skinless chicken (thighs or breasts)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
3 cups low-sodium chicken broth
2 cloves garlic, minced
1 tsp dried thyme
1 tsp kosher salt
1/2 tsp black pepper
1 cup milk (or oat milk)
3 tbsp cornstarch
8–10 canned biscuits or puff pastry squares (baked separately)
2 tbsp chopped parsley (optional)
Instructions
- Load the slow cooker: Add chicken, onion, carrots, celery, peas, broth, garlic, thyme, salt, and pepper. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and shreds easily.
- Thicken the sauce: Remove chicken, shred, and return it to the pot. Whisk milk with cornstarch and stir it in. Cook on HIGH for 15–20 minutes until creamy and thick.
- Finish and serve: Bake biscuits or puff pastry separately. Ladle the filling into bowls, top with biscuits, and sprinkle with parsley. Serve warm and enjoy!
Notes
Bake biscuits separately to keep them crisp. Store leftover filling for up to 3 days in the refrigerator or freeze for up to 3 months. Reheat gently with a splash of milk or broth for best texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 360
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg