Slow Cooker Chicken and Biscuits

You will need the following ingredients:

• 4 boneless, skinless chicken breasts, chopped into bite-size pieces
• 1/2 cup flour, plus 3 tablespoons
• Salt and pepper
• 2 tablespoons extra virgin olive oil (EVOO)
• 2 potatoes chopped into bite-size pieces (about 2 cups)
• 3 ribs celery, chopped
• 3 carrots, peeled and chopped
• 1 large yellow onion, chopped
• 1/2 tbsp dried thyme
• 3 cups chicken stock
• 1 cup frozen peas, defrosted
• 2 tablespoon Dijon mustard
• 1 tablespoon dried dill
• 1 tablespoon dried parsley
• 4 store-bought biscuits

1) Dredge the chicken pieces in 1/2 cup flour, then season with salt and pepper.

 
2) Heat the oil olive in a skillet over medium-high heat and brown the chicken on all sides. While the chicken is cooking, I chopped my veggies. (I don’t peel my potatoes but feel free if that’s what you prefer.)

3) Place the browned chicken, potatoes, celery, carrots, onion, thyme, 3 tablespoons flour, salt and pepper into the slow cooker. Mix to combine, then pour in the chicken stock. Cover and cook for 4 hours on high, or 6 hours on low.

4) Just before serving, add the peas, Dijon mustard, dill, and parsley into the slow cooker. Mix to combine and warm the peas through.

 
5) To serve, place a biscuit in each bowl, spoon the chicken mixture over the biscuit. Sprinkle a little dill on top if you like and then you dive in!