In the slow cooker, combine everything except for the frozen peas. Mix well to ensure the ingredients are fully incorporated.
Cover the slow cooker and cook on low heat for 5-6 hours or high heat for 3-4 hours, or until the chicken is cooked through and tender, and the vegetables are soft.
Around 30 minutes before serving, stir the frozen peas into the slow cooker.
Place cooked homemade or store bought biscuits on top of the chicken and vegetable mixture, brush the biscuits with melted butter if desired.
Serve the chicken and biscuits and garnish with chopped fresh parsley if desired. Enjoy!
Video
Notes
Feel free to adjust the amount of crushed red pepper flakes according to your desired level of spiciness.
You can add additional vegetables such as potatoes or mushrooms to customize the recipe to your liking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer a thicker sauce, you can mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
For an extra flavor boost, you can add 1-2 cloves of minced garlic or a teaspoon of garlic powder to the slow cooker.
If you don't have cream of chicken or cream of celery soup on hand, you can substitute with other creamy soups such as cream of mushroom or cream of potato.
Feel free to customize the recipe by adding your favorite herbs and spices. You can experiment with adding dried basil, rosemary, or parsley for additional flavor.
To make this recipe even more indulgent, you can sprinkle some grated cheese on top of the chicken and vegetables before serving.
Remember to adjust the cooking time based on your slow cooker's settings and the thickness of the chicken cubes. Thicker chicken cubes may require additional cooking time.
If you're short on time, you can cook this recipe on high heat for 3-4 hours instead of low heat for 5-6 hours. Just make sure to check the chicken and vegetables for doneness before serving.