Slow-Cooker Creamy Chicken with Biscuits

realsimple.com

Kathryn Marie

¾ pound carrots (about 4), cut into 1-inch lengths

2 stalks celery, thinly sliced

1 small onion, chopped

¼ cup all-purpose flour

1 ½ pounds boneless, skinless chicken thighs (about 8)

½ teaspoon poultry seasoning

kosher salt and black pepper

½ cup dry white wine

½ cup low-sodium chicken broth

6 (store-bought or Easy Drop Biscuits; see recipe), split

1 cup frozen peas

½ cup heavy cream

Directions at realsimple.com

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