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Combine flour, poultry seasoning, 1 teaspoon thyme, salt and pepper in a large sealable bag; add chicken pieces to bag and toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag with a slotted spoon, shaking off excess flour. Set remaining flour mixture aside and add chicken to skillet. Cook for 5 minutes, stirring occasionally, or until browned; place in slow cooker.
Add the remaining 1 tablespoon oil to the pan and stir in carrots, celery, potatoes, mushrooms and onion; cook, stirring often, for 5 minutes. Stir remaining flour mixture into skillet and cook 1 minute. Add broth and bring to a boil. Pour skillet contents into slow cooker. Cover and cook on High for 4 hours or Low for 7 hours.
When there is 1 hour cook time remaining, stir together biscuit mix, milk and the remaining 3/4 teaspoon thyme. Drop biscuit dough by the tablespoonful over the top of the chicken mixture. Cover slow cooker with a cotton dish towel and place the lid on top. Continue cooking until the biscuits are cooked through.