Step 1: Remove the chicken from the refrigerator, pat dry, and season with kosher salt and ground pepper to taste. Let rest at room temperature for 1 hr.

Step 1: While the chicken rests, gather all of the ingredients for the cream of chicken soup.

Step 2: In a small cup add the poultry seasoning, onion powder, garlic powder, sea salt, and ground pepper. Stir to combine and set aside.

Step 3: Peel, dice, and weigh the onion.

Step 4: Peel, chop, and weigh the garlic.

Step 5: Measure the water, pour into a bowl, then add the Better Than Bouillon Roasted Chicken Base and Worcestershire. Whisk to combine and set aside.

Step 6: Measure the wine and set aside.

Step 7: Weigh the flour and set aside.

Step 8: Add sunflower oil to a large skillet and heat over medium heat for 4 mins.

Step 9: Add the onions and cook until softened and starting to brown, stirring occasionally, about 6 mins.

Step 10: Add the garlic and cook until fragrant, about 1 min.

Step 11: Add the wine.

Step 12: Cook until mostly evaporated, about 4 mins.

Step 13: Add the butter.

Step 14: Stir until melted, about 1 min.

Step 15: Add the flour.

Step 16: Stir frequently for 3-4 mins, until combined and darkened.

Step 17: Slowly add in the water mixture, whisking continuously to combine and cook until thickened, about 1-2 mins. Take off heat and add the seasoning cup, whisk to combine.

Step 18: Measure the heavy cream.

Step 19: Add the heavy cream to the skillet and whisk to combine.

Step 20: Add the soup to the slow cooker (I use a flexible rubber spatula to get all of the goodness out of the skillet).

Cover the slow cooker, and begin the next step. (You do not need to turn on the slow cooker at this point)

Clean the skillet to use it for the next step.

Step 1: When the chicken is done resting at room temperature for 1 hr, gather all of the ingredients for the slow cooker.

Step 2: Peel, slice, and weigh the carrots.

Step 3: Slice and weigh the celery.

Step 4: Add the carrots and celery to the slow cooker.

Step 5: Stir to combine.

Step 6: Measure the wine and set aside.

Step 7: Pat dry the chicken and set aside.

Step 8: In a large skillet, add butter and heat over medium heat for 4 mins.

Step 9: Add the chicken thighs and sear the first side for 3 mins.

Step 10: Flip and sear for an additional 3 mins. 

Step 11: Flip one more time and sear for 2 mins to ensure both sides have a golden crust.

Step 12: Add the chicken to the slow cooker.

Step 13: Stir to combine.

Step 14: Add the wine to the skillet.

Step 15: Cook, while stirring to release the fond, until mostly evaporated, about 5 mins. Take off the heat.

Step 16: Add the liquid from the skillet to the slow cooker.

Step 17: Stir to combine then cover the crockpot and cook on low for 4 hrs.

Step 18: When 4 hrs has elapsed, remove the chicken and shred. 

Step 19: Weigh the peas.

Step 20: Add the shredded chicken and peas to the slow cooker.

Step 21: Stir to combine.

Step 22: Flatten and quarter each biscuit.

Step 23: Add the biscuits to the slow cooker. Stir to combine and press down on the biscuits to ensure they are covered.

Step 24: Cover the crockpot and cook on high for 1 hr 30 mins, until the biscuits are cooked.