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
1/3 cup sour cream
6 Flaky Layers biscuits
1.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.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover; cook 30 minutes longer.When done stir in the 1/3 cup sour cream.
4 Meanwhile, Bake biscuits as directed .
5 Spoon about 1 cup chicken mixture onto each of 6 plates. Top with split biscuits.