• Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into 1-inch pieces. Halve, peel, and dice onion into 1-inch pieces. Roughly chop parsley. (Refrigerate parsley, peas, and cream cheese until ready to use in Step 5.)

• Open package of chicken* and drain off any excess liquid. In a medium bowl (large bowl for 8 servings), combine flour, garlic powder, salt, and pepper. • Add chicken and toss until thoroughly coated.

• Place chicken in an even layer in a 5- to 6-quart slow cooker. Add carrots, potatoes, onion, celery salt, thyme, stock concentrates, and 3 cups hot water (6 cups for 8 servings); stir to combine. • Cover and cook on high until chicken is cooked through and veggies are tender, 4 hours.

• Once soup has cooked 4 hours, adjust rack to middle position (top and middle positions for 8 servings) and preheat oven to 350 degrees. • Coat a baking sheet (two baking sheets for 8) with nonstick cooking spray. Separate biscuits and cut into quarters; place biscuit pieces 1-2 inches apart on prepared baking sheet. • Bake until golden brown, 10-13 minutes. (For 8, divide biscuit pieces between two prepared sheets; bake on top and middle racks, swapping rack positions halfway through baking.)

• When ready to serve, stir peas, cream cheese, and half the parsley into soup in slow cooker. • Cook, uncovered, on high, stirring occasionally, until peas are heated through and cream cheese is thoroughly incorporated, 5-10 minutes more. Taste and season generously with salt and pepper.

• Divide soup between bowls and top with remaining parsley. • Top each bowl with as many mini biscuits as you like and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***