Chicken and Biscuits

Chicken and Biscuits
2 cups chopped round red potato (2 medium)
1 cup coarsely chopped carrot (2 medium)
1/2 cup coarsely chopped onion (1 medium)
1/2 cup coarsely chopped celery (1 medium)
1 4 ounce can (drained weight) sliced mushrooms, drained
2 garlic, minced
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons quick-cooking tapioca, crushed
1 pound bone-in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 ounce cream cheese, cut up
Cheesy Biscuits
In a 3-1/2- or 4-quart crock pot, combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt, and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from crock pot. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to crock pot along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.