Step 1

Add chicken breasts to a 6 qt. slow cooker.

Step 2

Top with onions, garlic, butter, thyme, pepper and bay leaf.

Step 3

Whisk cream of celery and chicken soup, poultry seasoning in some water, or chicken broth until smooth.

Step 4

Pour soup mixture over chicken and cook on LOW for 4-6 hours or until chicken is fork-tender and shreds easily.

Step 5

Remove bay leaf. Transfer chicken to a cutting board and shred into bite-sized pieces. Add shredded chicken back to the slow cooker along with peas and carrots and stir to mix well.

Step 6

Cut each biscuit into quarters and add to a slow cooker. Push the biscuits halfway into the gravy to submerge them so they absorb some liquid while cooking. Spoon gravy over the top of the biscuits.

Step 7

Cook on HIGH for 1 1/2 -2 hours or until the biscuits are cooked through to your desired doneness.

Step 8

Sprinkle with chives or parsley (optional) and dish and serve hot.

Step 9

Enjoy!