- 2 cups chopped red potatoes
- 1 cup coarsely chopped carrots
- 1/2 cup coarsely chopped onion
- 1/2 cup coarsely chopped celery
- 1 (4 ounce) can sliced mushrooms, drained
- 2 cloves garlic, minced
- 1/2 teaspoon crushed dried thyme
- 1/2 teaspoon crumbled dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons quick-cooking tapioca, crushed
- 1 pound bone-in chicken thighs, skin removed
- 1 cup chicken broth
- 1 2/3 cups baking mix
- 1/2 cup shredded Cheddar cheese
- 1/2 cup milk
- 1 cup frozen peas
- 1 (3 ounce) package cream cheese, cubed
- Stir potatoes, carrots, onion, celery, mushrooms, garlic, thyme, sage, salt, and black pepper together in a 4-quart slow cooker. Sprinkle tapioca over vegetable mixture and place chicken thighs into the cooker. Pour chicken broth over chicken and vegetables.
- Cover, set cooker to Low, and cook until vegetables and chicken are tender and sauce has thickened, 6 to 7 hours. If preferred, set cooker to High and cook 3 to 3 1/2 hours.
- About 30 minutes before serving time, preheat oven to 450 degrees F (230 degrees C).
- Stir biscuit mix and Cheddar cheese in a bowl until thoroughly combined; mix in milk. Turn dough out onto a floured work surface and knead 10 times. Roll dough out into a 1/2-inch thick circle and cut out biscuits with a floured 3-inch biscuit cutter. Reroll scraps as needed. Arrange biscuits onto an ungreased baking sheet.
- Bake biscuits in the preheated oven until golden brown, 10 to 12 minutes.
- While biscuits are baking, remove chicken thighs from slow cooker and let stand until cool enough to handle. Strip meat off the bones and coarsely chop; discard bones. Return chicken meat to the slow cooker; stir in peas and cream cheese until cream cheese has melted and sauce is creamy. Cook for 10 more minutes. Serve with Cheddar biscuits.