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4 boneless chicken breasts, chopped into bite-size pieces
4 boneless chicken thighs, chopped into bite-size pieces
1/2 cup flour, plus 3 tbsp
Salt and pepper
2 tbsp olive oil
2 cups butternut squash, peeled and chopped into bite-size pieces
3 celery stalks, chopped
3 carrots, peeled and chopped
1 cup of peas
1 large onion, chopped
3 tsp sage
3 tsp thyme
3 cups chicken stock
2 tbsp Dijon mustard
2 tbsp fresh dill, chopped
2 tbsp parsley, chopped
Biscuits (store bought)

Roll the chicken pieces in 1/2 cup flour and season with salt and pepper.  Heat olive in a large skillet  and brown the chicken.

Place the browned chicken, butternut squash, celery, carrots, onion, peas, sage, thyme, 3 tbsp flour, salt and pepper into slow cooker. Mix, then pour in the chicken stock.  Cover and cook 4 hours on high or 6 hours on low.

Before serving, add the Dijon, most of the dill and parsley to the slow cooker. Mix to combine and warm the peas.  Serve over biscuits.  Season with a little more dill and parsley.