Ingredients
1 1/4
lb boneless skinless chicken thighs
1
medium onion, chopped (1/2 cup)
1/2
teaspoon poultry seasoning
1/2
teaspoon dried thyme leaves
1/4
teaspoon pepper
1
jar (18 oz) chicken gravy
2
medium stalks celery, cut into 1/2-inch slices (3/4 cup)
1
bag (12 oz) frozen mixed vegetables
6
biscuits from 1 bag (37.4 oz) frozen Pillsbury™ Grands!™ Flaky Layers Biscuits (20 Count)
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in cooker. Top with onion, poultry seasoning, thyme, pepper, gravy and celery.
Cover; cook on Low heat setting 8 to 10 hours.
Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.
Meanwhile, heat oven to 375°F. Bake biscuits as directed on bag.
Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.
