Directions

1. To make the sauce, melt butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes.
2. Gradually whisk in chicken stock, thyme, basil, oregano and paprika. Cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.
3. Lightly coat the inside of a 6-qt slow cooker with nonstick spray.
4. Season chicken thighs with salt and pepper, to taste, and place into the slow cooker. Add potatoes, onion, carrots and celery. Stir in chicken stock mixture and bay leaves. Cover and cook on low heat for 3-4 hours or high for 1-2 hours. Add corn and peas during the last 30 minutes of cooking time.
5. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
6. Prepare biscuits according to package instructions.
7. Serve chicken immediately topped with biscuits, garnished with parsley, if desired.