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Slow Cooker Chicken and Biscuits
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2 cups chopped potato (2 medium)
1 cup chopped carrot
1/2 cup chopped onion (about 1 medium)
1/2 cup chopped celery (1 medium)
1 4 ounce can sliced mushrooms, drained
2 cloves garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 ounce cream cheese, cut up

1. Put potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper in slow cooker. Top with chicken thighs then pour broth over everything.
2. Cover and cook on low setting for 6 to 7 hours or on high for 3 to 3-1/2 hours.
3. Remove chicken from slow cooker. When it's cool enough to handle, remove meat from bones and cut into pieces. Put meat back into slow cooker adding peas and cream cheese. Cover and cook for 10 minutes. Stir well, serve over Biscuits.

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