Slow Cooker Creamy Chicken and Biscuits

4 large carrots, sliced

1 small onion, chopped

1/4 cup flour

1 1/2 lbs chicken

1/2 tsp poultry seasoning

kosher salt and pepper

1/2 cup white cooking wine

1/2 cup chicken broth

6 biscuits (recipe below)

1/2 cup heavy cream

In a slow cooker, toss carrots, onion, and flour. Place chicken on top and season with the poultry seasoning, 1 tsp salt, and 1/4 tsp pepper. Add wine and broth. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Thirty minutes before serving, prepare biscuits. Ten minutes before serving, add cream and 1/2 tsp salt to the chicken and stir. Cover and cook 10 minutes more. Top biscuits with chicken and sauce.

EASY DROP BISCUITS

2 cups flour

1 stick cold butter, cut into small pieces

1 Tbls baking powder

1 tsp kosher salt

1 cup whole milk

Heat oven to 400. Mix flour, butter, baking powder, and salt; pulse until clumps form. Add milk and pulse until moistened. Drop 6 large mounds of dough (about 1/2 cup each) onto a baking sheet. Bake until golden, 18-20 minutes.